I didn’t invent celery root slaw. Not even close. I was introduced to it in Brittany, France on a bike ride. Me and my partner at the time stopped in a little butcher shop and picked up a picnic lunch of pâté, celery root slaw and a fresh, crusty baguette.
I was shook by the play of texture between the crunchy celery root and creamy dressing, the herbaceousness of the chives and the sharp Dijon, and overall, the simplicity of the slaw. It was one of the most educational meals I’ve ever had.
My light bulb moments:
- You can eat celery root raw, and it really shines in a simple slaw preparation.
- Lunch didn’t need to be expensive or have a Michelin star to be remembered for decades to come.
- Eating outdoors is always > than eating indoors.
Feel Good Vibes
- Celery root brings more than great flavor. It’s a good source of vitamin K, which supports healthy bones and normal blood clotting.
- A little love for your gut. Celery root contains dietary fiber, which helps keep your digestive system running smoothly.
- Fresh lemon pulls double duty. Besides bringing brightness to the slaw, lemon juice provides vitamin C, which supports immune function and helps your body absorb iron from plant foods.
Celery Root Slaw Ingredient Substitutions
- Celery root: different flavor, but kohlrabi or Hakurei turnips would be fun!
- Shallot: very finely minced red onion, half the quantity
- Fresh chives: green tops of scallions, garlic chives, garlic scapes (only the tender parts!)
- Fresh parsley: chervil, tarragon (go easy on the tarragon!)
- Fresh lemon: sherry vinegar, champagne vinegar
- Homemade mayo: store bought (Duke’s only, babe)
- Dijon mustard: whole grain mustard
Celery Root Slaw Recipe Tips & FAQs
- As always, quality of ingredients is exceptionally important with such a simple recipe.
- Zero waste: add the clean ends of your celery root to your next batch of stock. They especially elevate a veggie stock!
- Alternate name: celery root is also called celeriac, fyi.
- How to peel: it can be daunting when you get down to the end with all the tendrils growing out of it. I recommend cutting those off as close to the surface as possible. It’s still a pretty cheap vegetable, so if you have to sacrifice some of the good part to lose a crevice filled with dirt, don’t stress.
Storage and Shelf Life
Make Ahead: not recommended.
Refrigerate: salad can be refrigerated for up to 8 hours.
Freezer: not recommended.
Celery Root Slaw Serving Suggestions
- French picnic style: pick up some pâté and good gluten free crackers or crusty bread. Serve slaw on the side or make it all into a sandwich. Bottle of wine optional.
- Aperitivo: pair with crispy chickpea panisse and some good tinned fish. Basta! (Basta means that’s enough, in Italian. It’s fun to exclaim when you finish a project.)
- Lunch: make it bourgie and mix in some lobster claw meat.
- Dinner: serving it with crispy chicken thighs and roasted Brussels sprouts sounds great to me!
Final Thoughts
Oh, how I wish celery root was a staple crop in Georgia! I was shocked when I visited Seattle and found it available in every local farmers market I visited. In Georgia, our growing season isn’t as long and we don’t produce as much celery root as the Pacific Northwest. Although it’s harder to find here, it is worth grabbing when you see it. You can eat it raw or cooked, and I the flavor and texture are top tier.
Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.
Celery Root Slaw
Special Equipment
- Mandoline optional
Ingredients
- 1 pound celery root julienned (like skinny matchsticks)
- 1 shallot minced
- 1 tablespoon fresh chives thinly sliced
- 2 teaspoons fresh parsley finely chopped
- 1 tablespoon freshly squeezed lemon juice
- ½ cup homemade mayo
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt plus more to taste
- Freshly cracked black pepper to taste
Instructions
- Trim and peel a pound of celery root. Julienne it and place it in a medium bowl. Toss with ½ teaspoon of sea salt and let the celery root wilt for 10 minutes before adding the other ingredients.
- Next add 1 minced shallot, 1 tablespoon of fresh, thinly sliced chives, 2 teaspoons of finely chopped fresh parsley, 1 tablespoon freshly squeezed lemon juice, ½ cup homemade mayonnaise, 1 teaspoon Dijon mustard and sea salt (if needed) and freshly cracked black pepper to taste.
- Serve immediately or refrigerate up to 8 hours in an airtight container until needed.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.