The Ultimate Celery Root Salad

1
RUTHWARD 2

"I love to make this nutty salad when I find celery roots which are firm and have the green leafy tops on them. You need to own a mandoline with a fine julienne blade or this salad will not have the correct texture. Adding the leaves, nuts, and cilantro is my touch."

Ingredients

45 m servings 172 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Place celery root and leaves, cilantro, and pecans in a large bowl. Whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. Cover and refrigerate for at least 30 minutes before serving.

Footnotes

  • Cook's Note:
  • Cut the root in half. If it is brown on the inside, the root is no good. If it is white, take a root half and slice it on the fine (1/8th) julienne blade of a mandoline or a food processor (the 1/4" julienne blade is way too thick).
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Reviews

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This recipe was really good! I had never had celery root before but my husband requested it so I found this recipe, one of the few on here for celery root. I forgot to put the pecans in at fir...