This fresh celery root and apple slaw is crisp, light, and you can make it in just minutes with your food processor. The shredded celery root adds an earthy crunch while the apple brings a pop of sweetness. No mayonnaise is needed. This slaw is naturally gluten-free, dairy-free, and egg-free, making it an easy, allergy-friendly side for fall dinners and holiday tables.
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❤️ Sandi’s Recipe Summary
I am not a huge mayonnaise fan when it comes to coleslaw and salads. I find that the freshness of homemade Dijon vinaigrette adds the perfect tangy flavor to this celery root apple slaw without mayo. If you need an easy, crowd-pleasing salad for a fall harvest party, picnic, or Thanksgiving, this vegan slaw is a great recipe.
This slaw is not only quick and easy to prepare, but it makes a nice allergy-friendly side to serve to family and friends over the winter holidays. It is dairy-free, gluten-free, egg-free, and absolutely delicious.
Check out all of my incredible gluten-free salad recipes, including this Kale and Apple Salad recipe.
A Note From My Kitchen
For some reason, we eat way more salads in our household than I have currently on the blog. Salad is something I toss together right before a meal. This salad, and celery root, was new to me. I have seen them at the farmer’s market for years, but this is the year I took the plunge to test them in a salad recipe.
In developing this recipe, I adapted the dressing from my popular Kale and Apple Salad, linked above. I knew the flavors of the dressing worked well together, but I wasn’t sure how the flavors would pair with celeriac root. After a couple of tries getting the vinegar-to-Dijon ratios right, this salad even impressed Mr. Fearless Dining, who doesn’t like celery. I can’t wait to hear what you think of this salad.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Celery Root (and Green Tops) – This vegetable starts to show up in the late fall and winter months. It has a mild, earthy celery flavor and can be eaten raw or cooked.
- Apple – Any apple variety will taste delicious. My favorites are Fuji and Pink Lady apples.
- Carrots – Adds additional crunch.
- Dijon Mustard – Dijon adds delicious flavor that highlights the celery root flavors.
- Lemon Juice – I add a little lemon juice to prevent the salad from browning.
- Apple Cider Vinegar – This vinegar is one of my favorites to blend with Dijon.
- Olive Oil – I tested this recipe with Extra Virgin Olive Oil.
- Maple Syrup – This adds a little flavor. You could also use honey instead.
- Optional: Add in roasted pecans or pepitas for extra flavor and crunch
How to Make Celery Root and Apple Slaw (Step-By-Step)
Step 1: Wash and scrub the dirt off the celery root. I used a vegetable brush because the surface is knobby. Use a sharp knife to cut off the top and bottom of the root. Save the leafy greens for the salad.
Step 2: Cut the brown rind off the root. Do this so all of the brown is gone.
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Step 3: Set up your food processor to shred. Shred the celery root and carrots and dump them into a large mixing bowl.
👀 Sandi Says: You can also use a grater to shred the celery root and carrots.
You can shred the apples, or thinly slice them as I did. I find julienning the apple slices adds better texture to this salad. Peeling the apples is optional.
Step 4: Add the dressing ingredients to a bowl and whisk until they are well blended.
Step 5: Pour the dressing over the slaw ingredients and use tongs to toss to coat.
Serve With:
- Air Fryer Roasted Turkey Breast – Perfect for a Thanksgiving-for-two meal.
- Roasted Mandarin Chicken
- Honey Dijon Pork Tenderloin
Frequently Asked Questions:
Yes, in fact, this slaw gets better overnight because the vinaigrette soaks into the vegetables. Make it up to a day ahead.
Store any leftovers in an airtight container in the refrigerator. This salad will keep fresh for up to 3 days.
More Gluten-Free Salad Recipes:
- Gluten-Free Deli-Style Macaroni Salad
- Easy Chopped Chicken Salad
- Citrus and Fennel Salad (with fresh grapefruit)
- Daikon Salad with Green Apples
Love This Recipe?
💬 I would love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Fresh Celery Root Apple Slaw (Ready in Minutes, No Mayonnaise)
Equipment
Ingredients
- 2 cups celery root about 2 celery roots
- 1 large apple or two small apples
- 2 large carrots
- ⅓ cup chopped celery root greens
Dressing
- 3 tablespoons olive oil
- 1 tablespoon Dijon Mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon lemon juice
Optional Ingredients:
- ½ cup pecans, dried cranberries, or pepitas
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Instructions
- Wash and scrub the dirt off the celery root. I used a vegetable brush because the surface is knobby. Use a sharp knife to cut off the top and bottom of the root. Save the leafy greens for the salad.
- Cut the brown rind off the root. Do this so all of the brown is gone.
- Set up your food processor to shred. Shred the celery root and carrots and dump them into a large mixing bowl.
- Note: You can also use a grater to shred the celery root and carrots.
- You can shred the apples, or thinly slice them as I did. I find julienning the apple slices adds better texture to this salad. Peeling the apples is optional.
- Add the dressing ingredients to a bowl and whisk until they are well blended.
- Pour the dressing over the slaw ingredients and use tongs to toss to coat.
Notes
- This slaw is easy to make ahead. Shred the vegetables and toss with the dressing. Serve within 3 days.
- Store leftover celery root with apple slaw in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
