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+ servings

Celery Root Carrot Apple Salad

This salad is a ray of bright sunshine on your table. Lightly dressed with a tangy yogurt-based vinaigrette, it is a healthy alternative to cole slaw or a great salad for brunch, lunch, or dinner. Great for a healthy snack too!

Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Author Laura



  • 1/2 teaspoon kosher or sea salt
  • 1 tablespoon Dijon mustard
  • 2 2/3 tablespoons olive oil Equivalent to 2 tablespoons + 2 teaspoons
  • 1 1/3 tablespoon lemon juice Equivalent to 1 tablespoon + 1 teaspoon
  • 1/2 cup Greek-style yogurt


  • 1 celery root (also called celeriac)
  • 2 tablespoons shallot, minced
  • 2 large carrots
  • 1 red bell pepper
  • 1 1/2 - 2 tart apples Granny Smith or similar
  • 1/2 teaspoon dried dill


  • 1/4 cup parsley, finely minced
  • 1 tablespoon small capers, well rinsed



  1. Whisk together the salt, mustard, lemon juice, olive oil and Greek yogurt. Set aside. 


  1. Cut off the outside of the celery root. Cut the inside into slices about 1/4-inch thick and stack several. Then cut the slices into sticks and if they are long, cut them in half. The result should be thin matchsticks. Either mix the matchsticks with 1 1/4 teaspoon salt and 2 teaspoons of lemon juice and let them sit for 30-60 minutes, then rinse thoroughly and dry them off. Or, alternatively, blanch the matchsticks in boiling water for 2-3 minutes, then immediately rinse in cold water and dry them off. 

  2. Cut apple into quarters and remove the core. Slice each quarter, then cut the slices into matchsticks. 

  3. Mix the celery root and the apple matchsticks in one bowl, along with the minced shallot. Add 2/3 of the dressing and combine thoroughly. Set aside 

  4. Cut the carrots into matchsticks after either peeling them or scrubbing the outside clean. Cut the red bell pepper into thin strips lengthwise and cut each strip into halves or thirds - again aiming for matchstick shapes. 

  5. Combine the carrot and red bell pepper matchsticks with the remaining 1/3 of the dressing, along with the dried dill. Combine thoroughly. 

  6. Refrigerate the two bowls, covered, for several hours or overnight. When ready to serve, spoon them decoratively onto a serving platter and top with the minced parsley and capers.