From Eating Well Magazine; serves 4; ready in under 30 minutes.
2 tablespoons walnut oil or canola oil
2 tablespoons lemon juice
1 tablespoon honey
1 small shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded carrots, (about 4 medium)
1 cup peeled and shredded celeriac
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted
Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl. Add carrots, celeriac, raisins, and walnuts; toss to combine. To peel celeraic, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to remove all the fibrous skin.