Serves: 6
Total Calories: 142

4 celery roots (each about 1 pound) peeled, rinsed, adn cut into thin strips
1 1/2 cups freshly squeezed orange juice
4 fuyu persimmons, sliced into half moons (peeling is optional)
1 large pomegranate quartered and seeds removed
30 fresh mint leaves
1 cup pecans toasted

Put the celery roots in a large bowl. Stir in the orange juice to prevent browning. Add the persimmons, pomegranate seeds, and mint and toss until well combined. To serve immediately, spoon into salad bowls and sprinkle with the pecans. Stored in a sealed container in the refrigerator, Celery Root Slaw, without the pecans, will keep for 2 days. Sprinkle with the pecans just before serving.

Note: I suggest wearing an old apron when working with pomegranates, because the juice can get all over your clothes. Be sure to avoid using any of the bitter white membrane.

Summer Celery Root Slaw: Replace the persimmons with peaches, the pomegranate with grapes, and the pecans with pistachios.

Nutritional Facts:

Serves: 6
Total Calories: 142
Calories from Fat: 105

More Recipes from the Bravo Cookbook:
Fresh Herb and Strawberry Salad
Beet and Citrus Salad
Chayote-Apple Slaw
Bravo Coleslaw
Broccoli Slaw
Celery Root Slaw
Pickled Vegetable Slaw
Hawaiian Salad
Mixed Sprouts and Kelp Noodle Salad
Hearts of Palm Salad