Two of my ultra-talented chef students, Genevieve Gladysz and Bobbie Covert (BobbieCovert.com) created this Asian-inspired take on the traditional French céleri rémoulade in class last week. It's a lovely way to use celery root (celeraic); if you've never experimented with one, it can be intimidating. Take charge of the situation, and be bold; cut the tops and bottoms off the thing, then set it on a flat cut side and slice off the skin all around. Grate it with a box grater, working quickly; it tends to brown rapidly after slicing, which doesn't affect the flavor, but makes the color less appealing.

Serves 4 to 6

• 2 tablespoon tamari
• 1 tablespoon mirin
• 2 teaspoons raw honey
• 1/2 teaspoon finely minced ginger
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 cup sesame oil
• 1 teaspoon toasted sesame oil
• 2 carrots, fine julienne
• 1 medium celery root, grated
• 1 zucchini, grated
• 1/2 cup cilantro, chopped
• 2 teaspoons sesame seeds
• 1 teaspoon Eden Shake (furikake)

1. Whisk together tamari, mirin, honey, minced and ground ginger, red pepper and black pepper. Slowly whisk in sesame oil, whisking until emulsified. Whisk in toasted sesame oil.
2. Combine remaining ingredients in a medium bowl. Pour dressing over, and toss to mix. Garnish with additional cilantro and black sesame seeds, if desired. Serve immediately, or refrigerate for 1 to 2 hours and serve chilled.