Apple Celeriac Slaw

Apple Celeriac Slaw is adapted from Vegetarian Planet by Didi Emmons. Get creative with this slaw.  Try tossing in thin slices of red cabbage, slivered spicy or bitter greens (arugula, mustard greens, anything from the chicory family) or finely chopped fresh marjoram, parsley, or whatever other herbs you have on hand. Toasted pumpkin seeds add a nice crunch.


  • 1 celeriac root (about 1 1/2 lbs), peeled and cut into matchsticks or grated

  • 1 garlic clove, minced

  • 2 tart, firm apples (such as Macoun, Gravenstein, or King of Tompkins County), cut to match the size of the celeriac root

  • 1 small red onion, very thinly sliced


  • 4 Tbs olive oil

  • 1.5 Tbs smooth Dijon mustard

  • 1 tsp salt

  • Fresh-ground pepper to taste

  • 1 tsp mustard seeds

  • 1/4 cup lemon juice


Combine celeriac and red onion in a large bowl.

Combine mustard, mustard seeds, lemon juice, sugar, salt & pepper in a small bowl. Slowly whisk in olive oil. Toss the vinaigrette with the celeriac and the red onion, and let it marinate at least an hour. Refrigerate if letting it sit longer than an hour.

Add the apple slices just before serving.