Autumn Coleslaw

Serves 6 to 8
Slaw should not be limited to summer cookouts. This version takes advantage of cancer-fighting broccoli and cabbage, which are available year round. Celery root is a rather ugly, knobby, apple-sized root, popular throughout Europe for its strong celery and parsley flavor. Once peeled, the cream-colored flesh can be grated or chopped for use in salads and soups or roasted with meats or other root vegetables.

1 bag broccoli slaw mix
½ head green cabbage, shredded
1 head celery root, peeled and grated
¼ cup flat-leaf parsley leaves, chopped
1 cup walnuts, toasted and roughly chopped
½ cup mayonnaise
½ cup crème fraîche
2 tablespoons Dijon mustard
Juice of one lemon
Salt and freshly ground black pepper

Combine slaw mix, cabbage, celery root, parsley and walnuts in a large bowl. Whisk together mayonnaise, crème fraîche, mustard and lemon juice. Pour dressing over vegetables and stir to combine. Season well with salt and pepper and chill until ready to serve.