This naturally gluten-free celery root slaw with fennel is crisp, refreshing, and easy to make. A perfect Italian-inspired side dish for any meal—try it today!
Have you ever walked past celery root at the grocery store and wondered what to do with it?
This humble vegetable might not be the prettiest, but it transforms into a crunchy, creamy, and absolutely delicious celery root slaw!
Growing up in an Italian household, slaws weren’t really a thing. But when I first discovered celery root (or celeriac), I realized that this vegetable was the perfect base for a light, crisp, and flavorful side dish.
With the addition of fennel, green apples, and an apple cider vinaigrette, this side salad is refreshing, easy to make, and the perfect way to try this underrated vegetable.
If you’ve never used celery root before, this recipe will make you a fan!
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Prep & Assembly Time
The total time to prepare and assemble this easy slaw recipe can be estimated as follows:
- Prep Time: ~25 minutes (peeling, slicing, and chopping ingredients)
- Resting Time: ~15 minutes (allowing celery root to stand with sugar and salt)
- Assembly Time: ~5 minutes (whisking vinaigrette and tossing everything together)
- Total Time: ~45 minutes
This salad comes together quickly, making it a great option for a fresh and flavorful dish with minimal effort!
Watch the video on the recipe card to see how easy this recipe is to make!
Let’s Prepare our Recipe
Although the actual recipe takes mere minutes to come together, there is a small investment of time to transform the raw ingredients.
Peeling and grating the celery root
- Scrub one medium celery root (about 1 pound) under cold running water to remove any dirt.
- Cut off the top and bottom so it sits flat on the cutting board.
- Use a sharp knife to remove the rough skin.
- Rinse and pat dry to remove any dirt before using.
- Use a mandoline to grate the celery root into matchsticks. If you don’t have a mandoline, use the large holes of a box grater.
- Toss the grated celery root with ¼ cup sugar and ½ teaspoon salt and let it sit for 15 minutes.
Prep the rest of the ingredients and the vinaigrette
- Celery: Wash and dry 4-5 celery stalks. Lay them flat on your cutting board and slice at an angle. Chop about 2 tablespoons of celery leaves for extra flavor.
- Fennel: Trim off the stalks and a thin slice from the base of one medium fennel bulb. Remove any tough or blemished outer layers using a vegetable peeler if needed. Slice thinly with a mandoline.
- Apples: Cut 2 green apples into matchsticks. Place in a bowl and toss with 1 tablespoon of freshly squeezed lemon juice to prevent browning.
- Fresh herbs: Rinse ½ bunch of Italian flat-leaf parsley and 2 tablespoons of fresh tarragon. Remove excess moisture using a salad spinner or gently pat dry with a tea towel. Finely chop the herbs.
- To make the tangy apple cider vinaigrette: Whisk together ½ cup of extra-virgin olive oil with 3 tablespoons of apple cider vinegar and 1 tablespoon of Dijon mustard. Season with Kosher salt and black pepper to taste. Set aside for now.
Instructions
Now that all of our ingredients are prepped, it is time to combine them.
- But first, gently squeeze the julienned celery root to remove most of the excess liquid. Discard this excess liquid.
- In the large mixing bowl, properly toss the drained celery root, fennel, apples, celery, Italian flat-leaf parsley and tarragon.
- Add the apple cider vinaigrette, toss and taste. Adjust seasonings according to your preferences.
- You can serve this salad immediately or refrigerate briefly before serving. Enjoy!
Tips
- Work quickly to prevent browning: Celery root may look tough, but it’s actually easy to cut. Once peeled and sliced, it oxidizes quickly, turning brown when exposed to air.
- Break up the clumps: If your shredded celery root sticks together after draining, fluff it with your hands or a fork before tossing it with the other ingredients. This ensures a well-mixed, evenly coated slaw.
- Use fresh parsley for the best flavor: Fresh parsley adds brightness and color to the salad. Avoid using dried parsley, as it lacks freshness. If needed, frozen parsley can be used, but fresh is best for optimal taste.
- Chill for better flavor: Letting the slaw sit in the refrigerator for at least 30 minutes before serving allows the flavors to meld and develop.
- Adjust the dressing to taste: Celery root can absorb flavors quickly, so taste and adjust the dressing just before serving for the best balance.
Variations
Here are some ways to enjoy this delicious and refreshing slaw recipe. Try our suggested flavor variations, or leave a comment below with your own!
- Adding a handful of toasted hazelnuts or pumpkin seeds adds another flavor dimension to this salad.
- Feel free to add a handful of dried cranberries with any other dried fruit or berry.
- Add chickpeas or edamame beans to increase the overall protein content.
FAQ
Celery root, or celeriac, is a knobby root vegetable from the celery family. It has an earthy, nutty-sweet flavor, similar to a mix of celery and parsley with a hint of anise. Its light, crisp texture makes it versatile—delicious both raw in slaws and cooked in soups, purées, and roasts.
When buying celery root, look for firm, heavy bulbs with minimal blemishes or soft spots. Smaller roots tend to be more tender and less fibrous.
To store, keep it unpeeled in the refrigerator (in the crisper drawer or a paper bag) for up to 2 weeks. Once peeled, wrap it tightly and refrigerate it for a few days to prevent drying out.
Yes! Celery root is delicious raw and is often shredded for slaws. Check out the prep section of this recipe for tips on peeling and cutting it.
Celery root has an earthy, slightly nutty flavor with a hint of celery and parsley, plus mild anise-like undertones. When raw, it’s crisp and slightly peppery; when cooked, it becomes soft, creamy, and subtly sweet.
Serving Suggestions
This versatile slaw adds a fresh, crisp contrast to rich and hearty meals. It pairs beautifully with roasted meats, seafood, and classic Italian pasta dishes, making it a perfect addition to any table. Here are a few of my favorite ways to enjoy it:
Recipe Inspiration
I remember the first time my daughter saw celery root in the fridge. She stared at it with curiosity on her face, then stated, “There’s something weird in the fridge.”
Ah, the perfect entry into that timeless discussion about how looks can be deceiving. But I digress…
When I discovered this salad recipe on the Food and Wine website, I knew I would love it.
Why?
Because fennel is one of my favorite vegetables! I absolutely love it in this Italian Fennel Orange Salad or this Cauliflower Salad recipe. I also enjoy it when making this grilled fennel recipe.
As usual, here are some of the changes I made. First, I reduced the amount of sugar and salt. Second, I increased the apple cider vinegar and eliminated the horseradish and capers. I also use lemon juice to prevent the apples from browning. I also like to incorporate a couple of tablespoons of chopped fresh tarragon.
There truly are endless slaw variations you can make with celery root. I hope you get a chance to experiment with this wonderful vegetable.
If you are looking for another great vegetable recipe that includes this funny vegetable, you must try these roasted root vegetables. This recipe is great as a warm vegetable side or a room-temperature salad.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this celeriac slaw recipe with fennel and apples, I would love to hear about it in the comments below and be sure to rate the recipe!
More Slaw Salad Recipes
Recipe
Celery Root Slaw with Fennel
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Ingredients
- 1 pound celery root 1 medium, peeled, grated or in julienne form
- ¼ cup sugar
- ½ teaspoon salt
- 1 medium fennel thinly sliced or in julienne form
- 4-5 ribs celery thinly sliced at an angle
- 2 tablespoons celery leaves chopped
- ½ cup parsley Italian flat-leaf, finely chopped
- 2 tablespoons tarragon fresh, chopped
- 2 tart green apples cut into thin matchsticks; toss with 1 tablespoon of lemon juice
Vinaigrette:
- ½ cup olive oil extra virgin
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- salt and pepper to taste
Instructions
- Combine the julienned celery root in a large mixing bowl, with the sugar and salt. Toss together properly and allow to stand for 15 minutes. Then, strain and gently squeeze to remove most of the excess liquid. Discard this excess liquid.
- Combine the celery root, fennel, celery and celery leaves, parsley, tarragon and apple. Combine gently.
- Whisk together the ingredients for the vinaigrette and add to the slaw ingredients. Toss together properly.
- Taste and adjust salt and pepper to taste.
- Serve immediately.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE.
Video
Notes
- Work quickly to prevent browning: Celery root may look tough, but it’s actually easy to cut. Once peeled and sliced, it oxidizes quickly, turning brown when exposed to air.
- Break up the clumps: If your shredded celery root sticks together after draining, fluff it with your hands or a fork before tossing it with the other ingredients. This ensures a well-mixed, evenly coated slaw.
- Use fresh parsley for the best flavor – Fresh parsley adds brightness and color to the salad. Avoid using dried parsley, as it lacks freshness. If needed, frozen parsley can be used, but fresh is best for optimal taste.
- Chill for better flavor – Letting the slaw sit in the refrigerator for at least 30 minutes before serving allows the flavors to meld and develop.
- Adjust the dressing to taste – Celery root can absorb flavors quickly, so taste and adjust the dressing just before serving for the best balance.
Nutrition
I originally published this post on January 17, 2015, and republished it on January 30, 2022, and again on January 29, 2025 with updated content and a video. Thanks for sharing!
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Ur pal val
Looks so refreshing! Can’t wait to try this!
Maria
It is a wonderful combination of flavors, hope you get a chance to try it. Thanks for stopping by 🙂