Simone's Kitchen

Celeriac carrot salad

20140214-MH2A5851

You can maybe still remember the little  miscommunication Tom and I which resulted in an overdose of celeriac (and beetroot, and sauerkraut and onions and splitpeas). So….

And yes ofcourse celeriac is great in soup, peasoup, as potato puree and we even had it as fries but you sometimes just want something else right? So I went in search of recipes and came to the realisation that apparently you can also eat celeriac raw. I wouldn’t have thought you could because, well it is a bit ugly right? 😉

it does mean that it is essential to grate it finely and it is extremely handy to do this with a foodprocessor. Quick and all the same size.

It does look a lot like coleslaw, but the taste is somewhat different. I found the recipe on the BBc Good Food site but it turned out to be a bit boring, so we spiked it up a bit. It’s very tasty and even better the next day, so making it ahead of time is a big bonus!

Celeriac carrot salad
Prep Time
15 mins
Cook Time
15 hrs 50 mins
 
This winter variation to coleslaw is delicious and done quickly. And the good thing is that it tastes even better the day after.
Course: Salad
Servings: 8
Author: Simone van den Berg
Ingredients
  • 450 g carrots
  • 1 small celeriac
  • 1 red onion sliced
  • handful of raisins
  • handful of pumpkinseeds
  • 100 g chopped mixed nuts
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp of mayonaise
  • juice of 1 lime
  • pepper
  • salt
Instructions
  1. Grating the celeriac and the carrots is easiest in a foodprocessor but can ofcourse also be done by hand. The qty you'll be left with is enormous so make sure you have a large bowl for mixing it.
  2. Once the celeriac and the carrots are grated put them in the bigger bowl. Add the chopped onions, the raisins and the pumpkin seeds. Chop the nuts and add as well. Make a dressing of the olive oil, the vinegar, mustard, mayonaise and the lime juice. Add salt and pepper to taste.
  3. Ad to the salad and mix well. Taste again and ad some mayonaise, limejuice and olive oil if needed.

 

Sharing is caring!

8 comments

  1. Yes we can eat ugly food Raw LOL! I love salads like this always fresh and easy to make!

  2. OH my, once you chop all that stuff up, you’d never know it was ugly. That’s a lovely salad.

  3. Great recipe! I love the idea of combining celeriac with carrots. Another classic for using this raw is Celeriac Rémoulade (which by pure coincidence I’m posting about later this week!). Anyway, I definitely need to give this a try — thanks.

  4. It is a bit of poor looking thing to start with, but this salad looks delicious!
    p.s. where did you find that bowl and plate? They look wonderful!

    • It pretty isn’t it? I bought it in a kitchen supply store in Hilversum, Oldenhof. Saw it and couldn’t resist, even though it was a bit on the expensive side, but it was sort of a birthday present for myself.. Lol…

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Sign up for new recipes via email:

Never miss another great recipe and receive the bi-weekly newsletters

shares