This is a healthy plant-based twist on the no-cook celeriac classic that uses non-dairy yoghurt instead of mayonnaise. A refreshing side-salad and an unusual addition to a summer buffet table.
Ingredients
one celeriac
a generous handful of fresh mint, chopped
the juice of one lime (or perhaps two, depending on the size of the celeriac)
natural soya yoghurt, (about 250g, or half a tub)
salt and pepper
Instructions
Squeeze the lime juice into the bottom of a serving bowl. Peel the celeriac and use a julienne peeler or food processor to cut into thin matchsticks, putting the cut celeriac straight into the bowl as you work so that the lime juice can act to prevent discolouration.
Add the chopped mint and natural yoghurt and stir. Season to taste and refrigerate until ready to serve.
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/mojito-remoulade/