Celery Root Salad

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Celery root salad recipe, also known as celery remoulade, with celery root, green apple, and a mayonnaise Dijon dressing.

Photography Credit: Elise Bauer

Also known as celeriac remoulade, this salad is a refreshing accompaniment to seafood dishes and very easy to make. Celery root looks like a giant turnip, but tastes more like a cross between celery and jicama.

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.

The two tricks 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 Salad Recipe

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Ingredients

celeriac.jpg

  • 1/2 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped parsley
  • 1 lb celery root - quartered, peeled, and coarsely grated just before mixing
  • 1/2 tart green apple, peeled, cored, julienned
  • Salt and freshly ground pepper

Method

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

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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.

Showing 4 of 11 Comments

  • Barb Herrera

    I love celery root salad. This recipe was okay, I liked the apples. But personally I like my Oma from Germany’s recipe better. Boil whole for 40-60 mins depends on size, peel off outside and any dark deep areas, cut in small to med chunks. chop onion, mix well, add olive or Grapeseed oil, add a splash of apple cider vinegar, and squirt some Braggs Liquid Aminos in for flavor(they used to use Maggi), salt & pepper to taste (add salt after the Braggs Aminos), and mix well, Eat warm or refrigerate for a delicious salad.

  • maryMcC

    Made this, perhaps my celeriac had less,flavor,than some, I found it kind of … blah. Added a drizzle of honey, more pepper and it was all better! Probably my sweet tooth talking…

  • Bosko

    Or … try:

    1/2 c. Dijon mustard
    1/2 t. white pepper
    1 c. light (i.e., Spanish or Italian, not Greek)olive oil
    1 T. boiling water
    2 t. fresh thyme
    1 t. fresh tarragon
    1/4 c. fresh flat-leaf parsley
    4 T. mayonnaise

    Mix everything except the herbs adding the boiling water last. Keeps well. Just whisk to emulsify if it separates. Add herbs just before serving.

  • Elise

    Hi Bosko, sounds delicious! I’ll have to try that the next time. I have a celery root in the fridge just waiting…

  • Coie

    I have to share a family story with you. I was working in my mom’s restaurant as a young teen when Ringling Bros. and Barnium Baileys’ circus came to town. A fellow that was one of the entertainers saw “celery salad” on the menu and ordered it. My mother had pre-printed menus and thought that a green salad with lots of sliced green celery would fill the order. The customer explained that in his country the root was used for the salad and asked if he could come the next day and prepare it in our kitchen. What he made was cooked celeric salad. Very much like a hot potato salad. very yummy besides a fun memory

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Celery Root Salad