Celery Root Salad

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




  • 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


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.

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Showing 4 of 12 Comments

  • 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…

  • Bea

    Hi Elise,

    I just ran into your recipe which looks yummie, as I was talking about celeriac soup on my blog. I also experimented the celeriac salad recipe with a lighter mustard vinaigrette. The pic shown on my recipe pages is bad because of my camera of the time (or maybe the photographer! ;-)), but I guarantee the salad is nice.




  • 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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