Next time you want a mayo-free twist on coleslaw, try this light carrot and celeriac salad. Simple, quick and bright, it’s dressed with mustard, oil and vinegar for a refreshing side all year round.
Celeriac is one of my favourite root vegetables. Besides roasting and adding it to soups, it makes an excellent slaw. This recipe combines grated celeriac and carrots with spring onions, then tosses them in a mustard, oil and vinegar dressing. It’s light, tangy and full of crunch.
What’s in this carrot and celeriac slaw?
You only need a handful of ingredients to make this salad:
- Celeriac – peel thoroughly to remove the tough, knobbly skin and any trapped dirt
- Carrots
- Onions – spring onions are my go-to, but red or brown onions also work
- Oil – extra virgin olive oil is used here
- Vinegar – white wine or cider vinegar are ideal; red wine vinegar will work but can tint the celeriac pink
- Mustard – English mustard gives a bold kick; swap for your favourite mustard to taste
The mustard dressing adds a lively bite. Adjust the amount to suit how pronounced you want the mustard flavour to be.
How do you make this celeriac and carrot salad?
Grate the celeriac and carrots using a food processor fitted with the fine grating disk for speed and consistency. If you don’t have one, a hand grater works just fine.
Slice the spring onions thinly and combine them with the grated veg in a bowl. Whisk the mustard, vinegar, olive oil, salt and pepper together in a small jug or shake them in a jar until emulsified. Pour the dressing over the salad and toss to combine.
This comes together in under 15 minutes and needs no cooking.
What to eat with carrot and celeriac salad?
The bright, acidic dressing pairs beautifully with grilled fish and complements roasted or leftover chicken and pork. It’s also a nice contrast to salty grilled halloumi. Serve it at a barbecue or alongside a roast as a crisp, refreshing side.
How long does this carrot and celeriac salad keep?
This slaw is ideal for make-ahead meals. Stored in an airtight container in the refrigerator, it keeps well for at least two days—though it’s freshest on the day it’s made.
Celeriac recipe ideas
Celeriac works well in many preparations. Remoulade is a classic coleslaw-style dish that uses mayonnaise, while roasted celeriac tossed with oil and herbs makes a lovely side for a roast dinner. Celeriac also turns up beautifully in soups and stews, or roasted whole and served as a centrepiece. If you enjoy carrots, try variations like a spiced or harissa carrot salad for different flavour profiles.
How do you like to use celeriac in your kitchen?
More salad recipes you might like
-
Brussel Sprout Coleslaw with Caramelised Pecans
-
Carrot Salad with Harissa Dressing
-
Basil, Watermelon and Feta Salad Recipe
-
Winter Rice Salad with Mandarins and Peanuts
Recipe
Carrot and Celeriac Salad
Corina Blum
Ingredients
- 150 g carrots
- 150 g celeriac
- 2 spring onions, finely sliced
- ½ teaspoon English mustard (increase if using a milder mustard)
- 3 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- Pinch of black pepper
- Pinch of salt
Instructions
- Grate the celeriac and carrots in a food processor on the fine setting or use a hand grater.
- Combine the grated vegetables and the sliced spring onions in a bowl.
- Whisk the mustard, vinegar, olive oil, salt and pepper together until combined. Pour over the salad and toss to coat evenly.
Notes
Nutritional information is approximate and provided as a guideline.
Nutrition
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