Crunchy and Tangy Celery Root Slaw Recipe

Ingredients

1 large celery root, peeled and julienned (about 2 cups)
1/2 small red onion, thinly sliced
2 Granny Smith apples, peeled and julienned
1/2 cup of mayonnaise
2 tablespoons of apple cider vinegar
1 tablespoon of Dijon mustard
1 tablespoon of honey
Salt and freshly ground black pepper to taste
1/4 cup of chopped fresh parsley

Steps and instructions

In a large bowl, combine the julienned celery root, sliced red onion, and julienned apples.
In a separate smaller bowl, mix together the mayonnaise, apple cider vinegar, Dijon mustard, and honey until well blended.
Pour the dressing over the celery root mixture and toss to coat evenly.
Season the slaw with salt and freshly ground black pepper to taste, then stir in the chopped fresh parsley.
Let the slaw sit for at least an hour in the refrigerator before serving to allow flavors to meld.

Tools for making

Large bowl - for combining the ingredients and tossing the slaw.
Small bowl - for mixing the dressing ingredients.
Sharp knife - for peeling and julienning the celery root and apples.
Cutting board - to provide a stable surface for cutting the ingredients.
Measuring cups and spoons - for accurately measuring the mayonnaise, apple cider vinegar, Dijon mustard, and honey.
Whisk or fork - for blending the dressing ingredients together.
Salt and pepper shaker - for seasoning the slaw to taste.
Refrigerator - for chilling the slaw before serving.

Recipe variations

Add shredded carrots for extra color and crunch.
Replace the apple cider vinegar with lemon juice for a tangier flavor.
Mix in dried cranberries or raisins for a touch of sweetness.
Include toasted walnuts or pecans for added texture.
Experiment with different herbs such as dill or cilantro for unique flavors.
Replace the mayonnaise with Greek yogurt for a lighter option.
Add a kick of spice by mixing in a finely chopped jalapeno or some hot sauce.
Try using a different type of mustard, such as whole grain or spicy brown, for a bolder taste.
For a creamy twist, mix in some crumbled blue cheese or feta.

Recipe overview

This Celery Root Slaw is a refreshing and tangy alternative to traditional coleslaw. It features julienned celery root, tart Granny Smith apples, and a hint of red onion, all tossed in a creamy, sweet and tangy dressing. The celery root provides a unique flavor and a satisfying crunch that pairs perfectly with the crispness of the apples. After preparing, let the slaw sit for a little while in the refrigerator for the flavors to meld. It's a delightful side dish that can easily steal the spotlight from the main course. Expect a delicious mix of textures and flavors that will have you coming back for seconds. This recipe is simple to prepare and can be made ahead of time, making it a convenient choice for dinners or gatherings. Enjoy!

Common questions

How do I julienne a celery root? To julienne a celery root, start by cutting off the top and bottom ends. Then, using a sharp knife, carefully peel off the tough outer skin. Once peeled, cut the celery root into thin matchstick-like strips.
Can I substitute the mayonnaise with a different ingredient? Yes, if you prefer a lighter option, you can substitute the mayonnaise with Greek yogurt or a combination of yogurt and sour cream.
Can I make this slaw in advance? Yes, you can make the celery root slaw in advance. It actually benefits from sitting in the refrigerator for at least an hour before serving, as it allows the flavors to meld together.
How long will the celery root slaw keep in the refrigerator? The celery root slaw will keep well in the refrigerator for up to 3 days. Just make sure to store it in an airtight container.
What can I serve this slaw with? This slaw pairs well with various dishes, such as grilled meats, sandwiches, or as a side dish for a picnic or barbecue.

Serving dishes and utensils

Knife - for peeling and julienning the celery root and apples.
Cutting board - to provide a stable and clean surface for chopping and slicing.
Large mixing bowl - to combine the ingredients and toss the slaw.
Small mixing bowl - for preparing the dressing.
Whisk - to mix the dressing ingredients together.
Measuring cups and spoons - for precise measurement of ingredients.
Refrigerator - to chill the slaw before serving.

Origin stories

Celery root, also known as celeriac, is a variety of celery that's cultivated for its edible roots. Originating from the Mediterranean basin, this humble vegetable was popular in the ancient cuisines of Egypt, Greece, and Italy. Over the centuries, it has maintained a quiet but steady presence in European culinary traditions, particularly in France. Alexandre Dumas, the famed French author of "The Three Musketeers," was not just a literary maestro but also a devout gourmand. In fact, he wrote a grand dictionary of cuisine and was quoted saying, "Celery root is a sort of vegetable ostrich, a melange of flavors, for it smells like celery, tastes a bit like chestnuts, and can be eaten either raw or cooked." This Celery Root Slaw, a refreshing recipe with a unique blend of flavors, pays homage to this underappreciated root vegetable, bringing a piece of Mediterranean tradition to your table.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.