Enjoy this creamy celeriac coleslaw, a fresh and crunchy side dish. The mild, nutty flavor of celeriac pairs perfectly with the sweetness of carrots, making it a great match for chicken, grilled meats, or sandwiches.
This celeriac coleslaw with carrots is a light and fresh twist on traditional coleslaw. With a creamy mayo and cider vinegar dressing, it's a great side dish for roasts or special meals. The earthy celeriac and crunchy carrots give it a unique flavor inspired by the French céleri rémoulade. Simple and delicious, this slaw makes the most of fresh, raw vegetables.
The last time I made this celeriac slaw, I served it with these super crispy Air Fryer Chicken Quarters and oven-baked potato wedges. Check out the Purple Cabbage Slaw, too.
Ingredients: 8 + salt and pepper
Prep time: 15 minutes
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Recipe ingredients
Celeriac, also known as celery root, is a knobby root vegetable with a mild, slightly nutty flavor. It has a firm, crunchy texture when raw and becomes tender when cooked. It's in season during the cooler months, typically from fall to early spring.
Carrots: You'll need 2 or 3, depending on their size. If your celeriac is smaller than mine, you can use more carrots to make up the difference.
Ingredients for the dressing: Mayonnaise, Greek yogurt, apple cider vinegar, garlic, fresh (or frozen) parsley, red pepper flakes, granulated sugar, salt, and ground black pepper.
See the recipe card for detailed instructions and full information on ingredients and quantities.
Additions or substitutions
You can add one large apple and replace parts of the celery or carrots with kohlrabi.
Use fresh or frozen dill instead of parsley; it works great, too. Or combine the two herbs.
Substitute the sugar with erythritol, xylitol, honey, maple syrup, or another sweetener of choice.
You can use another type of vinegar, like red or wine vinegar, balsamic (red or white), or a flavored kind of vinegar you enjoy.
Nuts and seeds: You can add sunflower seeds, sesame seeds, pine nuts, chopped almonds, hazelnuts, pecans, or walnuts. All seeds and nuts should be roasted before adding them to the celeriac coleslaw; roasting adds tons of flavor and crunch.
How to prepare the celeriac
Cut off the top and bottom of the celeriac to create a stable base. Use a sharp knife to carefully peel off the knobby skin, working from top to bottom, following the shape of the root. If any extra wriggly roots are still attached, just trim them off with your knife. Once peeled, cut the celeriac into halves or quarters to make it easier to handle.
Using a mandoline with a julienne attachment, slice the celeriac into thin, long strips. You can also use a julienne vegetable peeler, a food processor with a shredding attachment, or the large-hole side of a box grater (though the strips will be shorter in this case).
How to make celeriac coleslaw?
Step #1: Peel and cut the celeriac as described above. Prepare the carrots the same way, and finely slice the green onions.
Step #2: Mix them all in a large bowl.
Step #3: Mix all dressing ingredients in a smaller bowl and adjust the taste.
Step #4: Combine the vegetables with the dressing and adjust the taste again.
Storage
To store the celeriac coleslaw, keep it in an airtight container in the refrigerator. It’s best enjoyed within 1 to 2 days for optimal freshness, but it can last up to 3 days. If you plan to make it in advance, wait to add the dressing until just before serving to keep the coleslaw crisp.
If you have any leftover celeriac coleslaw, don’t let it go to waste! It can be a great addition to other meals.
Try topping a bowl of soup, like a creamy vegetable or potato soup, to add some crunch and freshness. It goes well with this Panera Black Bean Soup.
You can also use it as a filling in wraps or sandwiches, pairing perfectly with grilled chicken, turkey, or even roasted veggies. Try adding it to these Lamb Wraps, Falafel Sandwiches, or Turkey Sandwiches.
For a quick snack, mix the celeriac slaw into a simple salad for extra texture, or top off your favorite grain bowl.
What to serve with it?
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📖 Recipe
Creamy Celeriac Coleslaw
Equipment
- Mandoline with julienne blade or julienne peeler, Note 1
- Large bowl
- Smaller bowl
Ingredients
- 1 celeriac about 1.8lb (850 g) after peeling, Note 2
- 3 carrots about 7 oz (200 g)
- 2 green onions or 1 small red onion, thinly sliced
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yogurt
- 1-2 garlic cloves grated, to taste
- 1 ½ tablespoons apple cider vinegar more to taste, Note 3
- 1 teaspoon granulated sugar or honey, more to taste
- 2 tablespoons parsley chopped, dill is excellent, too
- ½ teaspoon red pepper flakes or to taste, Note 4
- 1 teaspoon fine sea salt more to taste
- ½ teaspoon ground black pepper more to taste
Instructions
- Shred celeriac: Cut off the top and bottom of the celeriac for stability, then peel off the knobby skin with a sharp knife, trimming any remaining brown spots or streaks. Halve or quarter it for easier handling. Shred it with any of the kitchen tools mentioned.1 celeriac
- Shred carrots into thin, long strips using the same method. Slice the green onions finely.3 carrots + 2 green onions
- Mix all the prepared vegetables in a large bowl.
- Make the dressing: Combine all the dressing ingredients in a smaller bowl. Adjust the taste well using more salt, vinegar, and pepper. The dressing should be slightly tangy. If it’s too tangy, add a bit of sugar or honey to make it milder.3 tablespoons mayonnaise + 3 tablespoons Greek yogurt + 1-2 garlic cloves + 1 ½ tablespoons apple cider vinegar + 1 teaspoon granulated sugar + 2 tablespoons parsley + ½ teaspoon red pepper flakes + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
Notes
- Shredding the vegetables: You can use a mandoline with a julienne blade, a julienne peeler, or a food processor with a shredding attachment. Alternatively, you can grate them on the large holes of a box grater, but the strips will be shorter.
- Celeriac size: That makes about 1 medium to large head. If you have less, you can replace it with more carrots.
- Vinegar: You can use different types, such as balsamic, red, or white wine vinegar, or a flavored one you like. Add enough for a slight tang. If it’s too sharp, balance it with a little sugar or honey.
- The amount of red pepper flakes is also to taste. If you prefer no heat, feel free to skip them. For more heat, add extra red pepper flakes or swap them for cayenne pepper or a splash of sriracha in the dressing.
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