This recipe can be used as a sandwich filler, topping for jacket potatoes or a salad dressing. Lunch time ideas are very important when following a diet for food intolerances. Being prepared will prevent you needing to buy food that might cause symptoms – or going without, neither of which is a good idea for people with IBS. Celeriac is a much underrated vegetable and I suspect it is the knobbly base that puts some people off using it. It is a root, which has a flavour of celery without the high fodmap content, so if you love celery and are missing it, you might want to try this recipe. Celeriac is easy to prepare really and the knobbly bit can be cut off without wasting much of the vegetable. Another possibility for this recipe is to use is white cabbage, if you can’t get celeriac – although it is generally available at most large supermarkets. Both courgette and celeriac can be eaten raw and the radish just adds a touch of colour to the coleslaw. Celeriac can also be made into a delicious soup, I might try this next!
Ingredients
200g of celeriac
2 courgettes
4-5 radishes
3 dessert spoons of light mayonnaise
1 tin of tuna in spring water or brine (don’t add seasoning if the tuna is in brine, it has more than enough salt!)
2 teaspoons of lemon juice
Seasoning
Method
Grate the celeriac, courgette and radish (you may need to squeeze the courgette to remove excess fluid.)
The lemon juice prevents the celeriac from discolouring.
Add all the ingredients together and mix well – couldn’t be easier!
Serves 4-6 depending on it’s use.
Clinical Alimentary 
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