INGREDIENTS
- 2 tablespoons walnut oil or canola oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 small spring onion, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups shredded Rosaly carrots, (about 4 medium)
- 1 cup peeled and shredded celery root
- 1/4 cup golden raisins
- 1/4 cup chopped walnuts, toasted
PREPARATION
- Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl.
- Add carrots, celery root, raisins and walnuts; toss to combine.
Serves 2-4.
