Celery-Root-and-Apple Slaw

• 2 cups peeled, grated celery root
• 1 red apple, cut into 1/3-inch dice
• 1 green apple, cut into 1/3-inch dice
• 4 teaspoons lemon juice
• 1 tablespoon orange juice
• 8 scallions, finely chopped
• Zest of 2 lemons, removed in thin strips with a lemon zester
• Zest of 1 orange, removed in thin strips with a lemon zester
• 1/2 cup mayonnaise (preferably homemade)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped mint leaves, plus mint sprigs for garnish

1. Toss the celery root and apples with the lemon juice and orange juice (to prevent discoloration).
2. Toss again with the scallions, zests, mayonnaise, salt and pepper.
3. Just before serving, toss again with the chopped mint leaves.
4. Garnish with mint sprigs and serve.

celery root, red apple, green apple, lemon juice, orange juice, scallions, lemons, orange, mayonnaise, kosher salt, freshly ground black pepper, mint

Taken from cooking.nytimes.com/recipes/5751 (may not work)