Rating5/5 (from 3 ratings)5
1 teaspoon salt
2 teaspoon lemon juice
1 head Celeriac
¼ cup Dijon mustard or homemade mustard
3 tablespoon water
½ cup olive oil
2 tablespoon apple cider vinager
½ cup mayo. There are plenty of mayonaise recipes on here.
Wash Celeriac and peel with a knife. Shred the Celeriac in a food processor.
the salt and lemon juice is supposed to prevent the Celeriac from browning.
In another bowl, combine the dressing. Then toss shredded Celeriac with dressing. You may eat it immediately, but this refrigerates well. The longer it is refrigerated, up to a few days, the more tender the celeriac gets.
Justbeautiful's ThoughtsBy justbeautiful
Celeriac is a root vegetable. It’s in the same family as carrots, coriander, cumin, fennel, parsley and lovage.The prevailing flavor is celery, but a milder, nuttier flavor than the crispy stalks provide. The classic recipe is French, and is as popular in France as cole slaw would be in america.
I tried my best to make this as raw as possible. If you want to make modifications to it, like so many raw foodist do, that would be fine.
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