Recipes

Pairs Well With

• Dry Rosé of Zinfandel

Serves 4

Ingredients

1 pound celery root (celeriac), peeled and cut into thin matchsticks (about 2 1/2 cups totals)

1 tablespoon apple cider vinegar

1 medium-size tart firm apple (unpeeled), cored and cut into thin matchsticks (about 3/4 cups)

1/3 cup plain, full-fat yogurt

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 cup chopped fresh parsley

Preparation

Combine the celery root and vinegar in a mixing bowl, tossing to coat. Add the apple and toss to incorporate.

Whisk together the yogurt, mayonnaise, mustard, salt and pepper in separate bowl or cup, to form a smooth dressing, then pour it over the apple mixture. Toss to coat evenly, then add the parsley and toss gently to distribute.

Make ahead: The slaw can be refrigerated for up to 2 days.