Celery Root Slaw

by Mary on December 8, 2011

When my friend left town, she gave me this ugly baby:

It’s a celery root, or celeriac, another rare addition to my kitchen. I was excited to receive it: I’ve used celery root a few times in soup, and it’s excellent there, especially in combination with leeks. But my friend suggested using it raw in a salad. It’s commonly served that way in Europe but I’ve never seen it raw or in a salad here in the States. I poked around on the web to get an idea of what the Classic Celery Root Remoulade is all about, then made my own, non-dairy version. A food processor with a grating wheel made the shredding easy.

It met with husbandly and teen approval. I think I prefer it over a cabbage slaw.

Celery Root Slaw
Prep time
Total time
A raw celery root salad, crunchy like jicama but tasting like celery, dressed with a mayonnaise and Dijon mustard dressing.
Serves: 3 big servings
  • 1 large celery root, peeled, firm flesh chopped off the center (like preparing a pineapple), less flavorful center discarded.
  • juice of ½ lemon
  • ½ cup mayonnaise (I used homemade, made with egg yolk, canola oil, dijon mustard)
  • 1 tsp. Dijon mustard
  • salt to taste (I tend to salt lightly and used ½ tsp., you may want more)
  • freshly ground pepper to taste
  • A few Tbs. of parsley to garnish
  1. Peel celery root with a paring knife. You may need to dig a little to remove dirt-filled grooves in the celery root.
  2. Cut celery root away from core as described above in ingredients.
  3. Cut celery root into small enough pieces to fit into the feeder of a food processor.
  4. Using the grating wheel of a food processor, grate celery root into pieces as big as you want to see in your slaw.
  5. Put grated celery root in a bowl and squeeze the ½ lemon over it immediately.
  6. Mix in mayonnaise: you may want more or less than I did.
  7. Add 1 tsp. Dijon mustard or more if to taste.
  8. Salt to taste.
  9. Grind pepper over celery root salad.
  10. Serve.
  11. Chop parsley over salad to garnish.



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