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This celery root salad with apple and toasted walnuts is a classic fall salad! It’s juicy, fresh, healthy, delicious, and super quick to prepare!
In Switzerland, we dare to call this raw celery root salad Waldorf salad. Although the American version is quite different, it’s worth a try! The ingredients used are almost the same, yet the preparation is quite different. And we use celery root and not the celery stem.
It’s made with raw grated celery root, grated sour apples, and toasted walnuts! The dairy-free creamy dressing is a mix of soy yogurt, vegan mayo, lemon juice, maple syrup, and curry powder dash. To make it even juicer, I like to add a few splashes of dairy-free milk.
Feel free to switch the dairy-free products 1:1 with the dairy version if you do not follow a vegan diet.
If you do love celery root, this salad is a must-try! It’s creamy, mild, healthy, and just so delicious!
Use a Food Processor
To make it as simple as possible, use a food processor to grate the celery root and apple. Make sure to peel the celery root and core the apple before running them through the food processor. I recommend using a coarse shredding disk!
Don’t have a food processor? Use a coarse grater! Since this takes a little longer and the celery root and apple start their oxidation process quick once grated, I highly recommend placing the grater directly over the bowl with the dressing!
This way, the salad will not brown so quickly! 😉
Serving Suggestion
This juicy celery salad tastes lovely as an appetizer or side dish and is best when prepared in advance. Let it chill for 2 hours or longer in the refrigerator before serving. Since the celery root is raw, letting it “marinate” in the dressing makes the salad a little softer and easier to digest!
In my family, we love to make sandwiches out of this celery root salad. Therefore, prepare the celery salad without nuts and serve it on toasted bread slices or toast!
How To Make This Celery Root Salad Recipe
Read through this visual step-by-step guide with lots of extra tips!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Roughly chop and toast the walnuts in a skillet over medium heat until golden brown and fragrant.
- In a large bowl, whisk together all dressing ingredients.
- Peel the celery root, core the apple, and coarsely grate both using a food processor or coarse grater. → No need to peel the apple, unless you wish so.
- Add the grated celery and apple quickly to the bowl with the dressing!
- Add toasted walnuts and toss well. → Season with salt and pepper.
- Cover and refrigerate for 2 hours before serving.
Recipe FAQ & Tips
How long does it stay fresh? Leftovers can be stored for up to 2 days in the refrigerator.
Nuts: Feel free to swap walnuts with hazelnuts. Or go nutfree! This celeriac salad does taste delicious with or without nuts!
Work Quickly: Shredded celery root and apple turn brown quickly due to oxidation. Therefore, work quickly once grates. I highly recommend preparing the dressing first so that you can toss the grated veggies quickly with the dressing!
Do you like pineapple? Stir in a handful of finely chopped pineapple!
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Celery Root Salad with Apple & Walnuts
Ingredients
Salad
- 1.1 lb (500 g) celery root
- 2 sour apples
- ⅔ cup (60 g) walnuts
Dressing
- ½ cup (150 g) soy yogurt or yogurt of choice
- ¼ cup (55 g) vegan mayo
- ¼ cup (60 ml) dairy-free milk of choice
- 2 tbsp lemon juice
- 1 tsp maple syrup
- ¾ tsp salt
- ½ tsp curry powder
- pepper to taste
Instructions
- Roughly chop and toast the walnuts in a skillet over medium heat until golden brown and fragrant.
- In a large bowl, whisk together all dressing ingredients.
- Peel the celery root, core the apple, and coarsely grate both using a food processor or coarse grater. No need to peel the apple, unless you wish so.
- Add the grated celery, apple, and toasted walnuts to the bowl and toss well with the dressing.
- Cover and refrigerate for 2 hours before serving.
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