Modern American Easy

Celery Root and Apple Slaw

Name: Celery Root and Apple Slaw
Prep time: PT20MINUTES
Total time: PT45MINUTES
Yield: 4 servings
Cuisine: Modern American
Ingredients: 1 tbsp lemon juice; 1 tbsp Dijon mustard; 1 tsp honey; 1/2 tsp salt; 3 tbsp extra-virgin olive oil; 1/4 cup sour cream; 1 lb celery root (peeled); 1 large Granny Smith apple (cored); 2 total scallions (thinly sliced); 2 tbsp fresh parsley (minced); 1 tbsp fresh tarragon (optional); 1/4 tsp black pepper

A bright, creamy crunch that balances earthy nuttiness with sharp orchard fruit

vegetariangluten-freesaladside-dishno-cookquick

— (0 ratings)

⏱️ 45 minutes Total Time

🍽️ 4 Serves

165 Calories

2g Protein

14g Carbs

12g Fat

Why This Recipe Works

The key here is speed—celery root and apples both brown quickly once cut, so toss them into the acidic dressing immediately. This slaw offers a crisp alternative to traditional cabbage versions, working beautifully alongside roasted proteins or as a sandwich topper.

Instructions

Whisk the lemon juice, mustard, honey, and salt together in a medium bowl until the salt dissolves. Whisking constantly, drizzle in the oil in a slow, steady stream until the dressing is thick and emulsified, then whisk in the sour cream until smooth.

Grate the celery root and apple using a food processor fitted with a shredding disk or the coarse holes of a box grater. Stir the shredded mixture into the dressing immediately—this coats the vegetables in acid to prevent them from turning brown.

Add the scallions, parsley, and tarragon to the bowl. Season with salt and pepper to taste, then toss thoroughly to ensure everything is evenly coated.

Cover and refrigerate for at least 30 minutes to let the flavors meld and the celery root soften slightly. Serve cold, while the slaw is still crisp and bright.