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This julienned celery root salad is lively and filled with crunchy textures. Kale, cabbage, celery, roasted peanuts, and apples fill out the rest of the bowl, all bathed in a peanut maple vinaigrette with a hint of celery salt. It’s a true celebration of celery and celery root! No cooking is needed and this hearty vegan salad only takes about 30 minutes to make.
Celery root is one of my favorite vegetables, and it goes so well with apples and peanuts. As I was work shopping this salad, I started thinking about the ants on a log snack of my youth (celery sticks filled with peanut butter and raisins). The idea to include apple cider-soaked raisins came to me, and I’m so glad that it did. Amidst the sweet-salty crunch and freshness, you get little tangy raisin pops. So simple but delightful!
This enticing salad would be a fun and unusual addition to your holiday table. The structure reminds me of this Chopped Apple, Kale & Parsnip Salad—lots of fine shred cuts! I find that smaller cut veggies make a salad much more appealing to folks. You can get a little bit of everything in one bite and the presentation is impressive.
I recommend using a mandoline slicer to make faster work of this celery root salad recipe! For the dressing, you simply need to shake up everything in a sealed jar (apple cider vinegar, peanut butter, and a few others).
Once you try this, you won’t be able to get enough of raw celery root. I recommend branching out to my Celery Root Radicchio Salad with Warm Date Dressing & Pistachios next.
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Crisp Celery Root Salad with Peanut Vinaigrette & Apple
Crunchy and satisfying, this celery root salad with a slightly sweet maple peanut vinaigrette, salted peanuts, and apples is an excellent and unusual cold weather side dish.
Servings 6
Ingredients
Raisins
- 2 tablespoons raisins
- ⅓ cup apple cider
Peanut Vinaigrette
- 2 tablespoons smooth peanut butter
- 1 ½ tablespoons maple syrup
- ¼ teaspoon celery seed
- ½ teaspoon Tamari
- salt and pepper, to taste
- ¼ cup apple cider vinegar
- 5 tablespoons olive oil
Salad
- 1 small celery root, peeled
- 2 sticks celery
- 4-5 leaves lacinato kale
- ½ small head green cabbage
- 1 apple (honeycrisp or ambrosia are great)
- ⅓ cup roasted and salted peanuts, chopped fine
Notes
- I like to save the leaves in the inner heart of the celery for finishing a salad like this. Just slice them up a bit and sprinkle over the top.
- If you don’t have apple cider on hand, water also works great! You just want the raisins to be plump and juicy.
Instructions
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Place the raisins and apple cider in a microwave-safe bowl and cook in the microwave in 15 second increments until the cider is super hot. Set aside so that the raisins can plump up while you prep the salad.
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Make the dressing. In a jar with a lid, combine the peanut butter, maple syrup, celery seed, Tamari, salt, pepper, apple cider vinegar, and olive oil. Close the lid on top and shake to combine. Set aside.
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Prep the salad. Slice the celery root on a mandoline and then use a chef’s knife to julienne those slices before placing in a large bowl. Slice the celery sticks thin and add them to the bowl. Remove the stems from the kale and slice thinly before also adding to the large bowl. Shred the cabbage with the mandoline and then add it to the bowl. Remove the core from the apple and slice it super thin before adding to the bowl.
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Once you have all the vegetables and fruit in the bowl, add ½ of the peanuts and all of the vinaigrette. Season with salt and pepper. Toss with tongs to combine. Top the salad with remaining peanuts, the cider-soaked raisins, and some extra celery seed if you like. Enjoy!
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