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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.

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Title Annotation:Living
Publication:Telegram & Gazette (Worcester, MA)
Date:Apr 1, 2015
Words:198
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