This Apple and Celery Root Salad is so refreshing and the perfect dish alongside your Yom Tov meal.
Ever tried eating a celery root, raw? It’s quite delicious. Aromatic and firm, it’s the surprisingly perfect vegetable to shred and turn into a coleslaw salad.
Growing up, at my grandfather’s Seder table, we ate root celery for karpas–a tiny little piece that tasted so divine dipped into the saltwater. We were very hungry at that point in the Seder, I am sure of it. But, until today, the scent of a root celery transports me back to my grandparent’s majestic table. It felt just right putting it in a Pesach recipe.
In my family, we peel EVERYTHING on Pesach, but if that is not your minhag I do recommend you leave the peel on the apples. It will add some color and some substance to the salad.
We don’t use honey either, so instead, I sweeten this salad with simple syrup. I like to have it on hand to sweeten my cucumber salad and other items as well.
These are all the ingredients you’ll need–that’s it! This recipe is inspired by our Apple and Fennel Salad but the celery root addition is so perfect, it was worth bringing it back as a new recipe.
Using the shredding blade, shred the apples, fennel, and celery root. The food processor will do all the work for you in this recipe!
If you have a Braun Food Processor, this is the blade I use. It’s called blade “c.”
Place everything into a bowl and add lemon juice, honey (or simple syrup) and salt. Mix to combine, taste and adjust seasoning as needed. This salad is best fresh but will last 2 days in the refrigerator.
Apple and Celery Root Salad
Ingredients
- 2 Granny Smith apples, cleaned and cut (unpeeled if that is your minhag)
- 2 fennel, cut and cleaned
- ½ large (or a smaller one) celery root, peeled and cut into smaller chunks
- juice of 1 lemon
- 1 tbsp honey (or 1-2 tbsp simple syrup)
- 1 tsp salt
Instructions
- Using the shredding blade (the smaller one- called blade “c” in the Braun food processor), shred the apples, fennel, and celery root.
- Place everything into a bowl and add lemon juice, honey (or simple syrup) and salt. Mix to combine, taste and adjust seasoning as needed. This salad is best fresh but will last 2 days in the refrigerator.
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