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Raw Celery Root Remoulade

Stop passing celery root by at the farmers market. This simple salad combines the root vegetable with the familiar flavor of apple.

Add some sprigs of dill for a tasty and pretty garnish for this raw celery root salad.

In my experience, people are often intimidated by the way celery roots look when they see them in grocery stores or at the farmers market. But they’re nothing to be afraid of!

Here’s a great recipe for a raw celery root remoulade (or in English, salad).

You can also easily make this dish vegan by using our recipe for tofu sour cream.

Raw Celery Root Remoulade


  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or creme fraiche
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped parsley
  • 1 pound celery root, quartered, peeled, and coarsely grated just before mixing
  • 1/2 tart green apple, peeled, cored, julienned
  • salt and freshly ground pepper (to taste)

Cooking Directions

  1. Slice off the tough, brown skin of the celery root. Using a mandolin, julienne the celery root and apple (matchstick cut).
  2. Combine the mayonnaise, sour cream, mustard, lemon juice and parsley in a medium-sized bowl.
  3. Fold in the celery root and apple and season with salt and pepper.
  4. Cover and refrigerate until chilled, at least 1 hour.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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