From River Cottage Everyday by Hugh Fearnley-Whittingstall
In this lovely salad, I’ve simply added carrot to what is essentially a fairly classic céleri rémoulade. You could include a little shredded green cabbage, which would take you further from rémoulade and closer to a traditional coleslaw.
2 to 3 large carrots
1/2 celery root (about 12 ounces)
1/4 cup good mayonnaise
2 teaspoons mustard
Juice of 1/2 lemon, or a dash of cider vinegar
1 tablespoon caraway seed, lightly toasted in a dry frying pan (optional)
Sea salt and freshly ground black pepper
Peel the carrots and celery root and coarsely grate them into a bowl (or use a mandoline on the matchstick setting, if you have one).
To make the dressing, beat together mayo, mustard, lemon juice or vinegar, and seasonings. Pour them over the grated vegetables, and stir to coat thoroughly.
Pack in your lunch box or serve at home, allowing the flavors to develop for an hour or so beforehand. It’s good with cold meats, especially ham and tongue, or after a stew or shepherd’s pie.