Celery Root and Chipotle Remoulade Slaw.
3 tablespoons light mayonnaise
3 tablespoons plain low-fat Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1/2 to 1 teaspoon chipotle chili powder, to taste
Kosher salt and ground black pepper
1-pound celery root
2 tablespoons capers, drained
1 small Granny Smith apple, cored and cut into 3/4-inch cubes
1 tablespoon chopped fresh dill
1 scallion, finely chopped
Start to finish: 20 minutes; servings: 6
In a small bowl, whisk together the mayonnaise, yogurt, mustard, lemon juice and chili powder. Season with salt and pepper, then set aside.
Use a paring knife or sturdy vegetable peeler to remove the skin of the celery root, then use the large side of a box grater to grate the root. Place the grated celery root in a large bowl and toss immediately with the dressing; this helps prevent the celery root from discoloring. Add the capers, apple, dill and scallion, then toss well. Serve.
Nutrition information per serving: 70 calories; 15 calories from fat (21 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 2 g fiber; 5 g sugar; 2 g protein; 360 mg sodium.