Inspired by the French dish celery root remoulade (céleri rémoulade), this celeriac coleslaw recipe uses many of the same ingredients with a few twists. The dressing resembles remoulade but with a Greek yogurt base instead of mayonnaise and has plenty of flavor from capers, tarragon, and lemon juice. This creamy salad a delicious and easy addition to many meals!
Celeriac, also known as celery root, is definitely one of those vegetables that can leave you feeling stumped. If you’re wondering how to prepare this knobby-looking, unique root, celeriac coleslaw is a wonderful option!
This easy yet interesting salad features matchstick or grated celeriac, which has a mild celery flavor, smothered in a remoulade-inspired dressing. The French version usually has a remoulade dressing made with mayo, Dijon, and lemon juice and seasonings like pickles, capers, and/or fresh herbs.
My version has a Greek yogurt base and many of those same ingredients, plus a little honey to counteract the slight bitterness of the star vegetable. I also added sunflower seeds for another crunchy element to go along with the raw celeriac. The final result is delightful. Enjoy!
Ingredients and Substitutions
- Celeriac: Also known as celery root, this vegetable has brown skin speckled with knobs that resemble tree roots. Most grocery stores carry it in the fall and winter.
- Greek yogurt: I use plain, full-fat Greek yogurt but you can use one with any fat content. Mayo works as a sub.
- Lemon juice: Sub white wine or apple cider vinegar.
- Dijon mustard: This celeriac coleslaw has some French flair, so Dijon as an ingredient is no surprise. Sub whole grain mustard if that’s what you have.
- Extra virgin olive oil: Use avocado oil if needed or just omit it.
- Tarragon: Dill or parsley also work, but tarragon adds a wonderful flavor IMO.
- Honey: Sub sugar or maple syrup.
- Capers: If you don’t have them, green olives or pickles can work as a sub. You just want something salty and briny.
- Sunflower seeds: Sub other nuts and seeds that you like if desired. I prefer hulled raw sunflower seeds that are either salted or unsalted (your choice).
Instructions
The full recipe card for celeriac coleslaw is at the bottom of the post. Here’s a preview of the steps to guide you in the kitchen.
Peel, trim, and prep the celeriac. I prefer to cut it into thin matchsticks using the julienne blade of my OXO Grate and Slice Set. It’s the best tool for getting perfectly thin and uniform veggies for slaws! You can also use a hand or box grater or just cut the celeriac with a knife.
Combine the dressing ingredients in a mixing bowl.
Mix together until well-combined.
Add the celeriac and sunflower seeds. Stir until coated.
Storage
Celeriac coleslaw, like most creamy salads, is best enjoyed right away or within a couple hours of preparation (if you need to make it in advance). However, since celery root is a pretty firm vegetable, it will hold up better than some other slaws when stored. Keep leftovers in an airtight container in the fridge, and eat within 1 to 2 days.
More Slaw Recipes
If you love this twist on coleslaw, check out these other healthy slaws while you’re here. Looking for more celeriac recipes? See the Creamy Celeriac Mash or Celeriac and Parsnip Soup.
📖 Recipe
Celeriac Coleslaw
Ingredients
- 1 pound celeriac - 2 medium bulbs
- ½ cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 tablespoon capers - drained and chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons sunflower seeds - hulled, raw, unsalted
Instructions
- Use a paring knife to slice off the knobs and remove the skin from the celery root bulbs. Cut into matchsticks. I use the julienne blade of this grating/slicing set. You can also use a hand or box grater or just a knife.
- In a large mixing bowl, combine the Greek yogurt, lemon juice, honey, Dijon mustard, capers, tarragon, salt, and pepper. Stir well.
- Add the prepared celeriac and sunflower seeds to the bowl. Mix until coated. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- This dish is best enjoyed right away, but leftovers will keep in an airtight container in the fridge for 1 to 2 days.
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