The result is a cool coleslaw-like salad without the taste of cabbage. Yum! Sacramento chef Evie Lieb prepared this salad to go with the panko-crusted salmon in our recent cooking class. Two helpful tips are to 1) use a rubber mallet to help get the chef’s knife through the hard celery root, and 2) use a food processor, not a hand grater to do the grating. Celery root is hard to cut through, like butternut squash. Evie recommends using a chef’s knife and a large rubber mallet. Gently hit the back of the knife blade with the rubber mallet to cut through the celery root.
