Celeriac and Parsnip Sesame Slaw

A Seasonal Supper Side 

dairy free coleslaw

Celeriac & Parsnip Sesame Slaw

This Winter take on traditional coleslaw makes great use of seasonal celeriac and parsnip and features a creamy, yet vegan friendly dressing. Usually coleslaw dressing is made from oodles of mayo or yoghurt but here I’ve opted for a coconut milk and magical tahini dressing.  I’m absolutely tahini’s greatest fan, and whilst it is a healthy ingredient eating jars at a time is not!  Through a bit of self restraint I managed to make my last jar last 2 months.  I impressed myself.

Celeriac, (not to be confused with coeliac) is actually referred to as as Celery Root in the USA.  I’ll forgive the Americans for having a different name for this  because celery root actually describes literally what this is.  Celeriac unlike other root veg has low starch content, and is therefore a great replacement for white potatoes for someone on a on a low-carbohydrate diet. It makes wonderful mash and chips (fries…) too!

I included seaweed gomasio in this recipe as I’m trying very hard to get more seaweeds into my diet, since they are nutrient dense magical foods.  This great little sesame seed, salt, dulse combo is a great start. I sprinkle it on salad, scrambled eggs and veg whenever I get the opportunity.  Mine is by Eden foods.

I hope you enjoy my slaw.  A great recipe which lasts for up to a week in the fridge so do make up a big batch and voila – instant healthy food.

Celeriac and Parsnip Sesame Slaw
Prep time
Total time
This Winter take on traditional coleslaw makes great use of seasonal celeriac and parsnip and features a creamy, yet vegan friendly dressing.
Recipe type: Side dish
Serves: 4-6
  • -Coleslaw:
  • 1 small peeled and grated celeriac
  • 1 medium peeled and grated parsnip
  • Pinch salt, twist of freshly ground black pepper
  • 4 spring onions, thinly sliced on an angle
  • ¼ cup curled parsley, finely cut
  • 1 Tbs seaweed gomasio* see note
  • -Dressing:
  • ¼ cup coconut milk
  • 1 Tbs tamari
  • 1 Tbs tahini
  • Juice of half a lemon (approx. 2 Tbs)
  • 1 garlic clove, minced
  • ¼ tsp salt
  1. Place the grated veg in a large bowl and sprinkle with a pinch of salt and twist of freshly ground pepper.
  2. Whisk together the coconut milk, tamari, tahini, lemon juice and garlic. Add a ¼ tsp of salt, and adjust taste if necessary.
  3. Pour over the grated veg and mix well, so that all the veg is touched with the dressing.
  4. Stir through the scallions, parsley and gomasio, leaving a little extra to top the slaw once you’ve transferred it to a serving dish.
  5. Serve at once, or preferably after a few hours once the dressing has had time to soften and infuse the vegetables. This is one of those dishes that will definitely taste better the following day.
Gomasio is a mix of sesame seed, the seaweed dulse and sea salt. You can buy it pre-mixed or make up your own batch from the ingredients. If not readily available, plain sesame seeds and a little extra sea salt will suffice.

I have entered this recipe into Ren Behan’s simple and in Season Simple & in Season February round up!  Looking forward to seeing what other seasonal delights are featured!



  1. says

    Great recipe, Ceri and perfect for Simple and in Season. My mum’s homemade coleslaw is the best, but the combination of the celeriac and parsnip and your wonderful dressing makes for a very adventurous twist!

    • says

      Thanks Ren – It was great to remember about Simple & in Season again and find out I had just blogged a recipe that would fit! Mum’s recipes are always the best :)

  2. says

    This looks absolute delish and definitely one I’ll try. I loooooooove a good coleslaw, me. One thing, I’ve been warned off too many sea vegetables due to their high iodine content. Any thoughts?


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