About the Recipe
I might be in the minority here, but I genuinely think celeriac (aka celery root) is one of the best-smelling vegetables out there. It’s fresh, slightly sweet, a little nutty, and just earthy enough to feel grounding. And the best part? It’s incredibly versatile. You can roast it, mash it, steam it, cube it, purée it — or, in this case, enjoy it raw.
Celery remoulade has always been one of my go-to salads. It’s crunchy and creamy, tangy but not heavy, and somehow gets even better after a day or two in the fridge. The only downside? Classic versions tend to look a little... beige. So I gave mine a colorful refresh.
This version gets brightness from shredded carrots, juicy apple, fresh parsley, and a pop of color (and sweetness) from pomegranate arils. It’s all tied together with a creamy lemon vinaigrette that’s light, zippy, and full of flavor. The end result is a crunchy, colorful salad that’s as good on day three as it is on day one.
If you like salads with contrast and texture, you’ll probably also love my Herby Cucumber Salad or this Watermelon Salad that’s perfect for warm-weather meals. But this one’s got a cozy-meets-fresh vibe that works year-round — great for prepping ahead, potlucks, or just adding something crisp and bright to your week.
Let’s get into it!
Bright and crunchy – This isn’t your typical remoulade. The fresh celeriac, crisp apple, and bursts of pomegranate make it a texture-lover’s dream.
Sweet meets savory – The balance of tangy mustard, creamy dressing, and sweet apple + pomegranate hits all the right notes.
A fresh twist on a classic – Traditional celery root remoulade gets an upgrade with parsley and fruit — making it feel modern and vibrant.
Prep-ahead friendly – It holds up well in the fridge, making it perfect for dinner parties, meal prep, or a ready-to-go lunch side.
Seasonally flexible – Great in fall or winter when celeriac and apples are at their best, but refreshing enough to enjoy any time of year.
What You'll Love
What is celeriac, and can I substitute it? Celeriac (also called celery root) is a knobby root vegetable with a mild, earthy flavor — kind of like celery meets potato. If you can’t find it, try kohlrabi or even shaved fennel for a similar crunch, though the flavor will be different.
Do I have to julienne everything? Not strictly — if you don’t feel like hand-julienning, a mandoline or food processor with a shredder blade will do the job. You want thin strips so everything blends nicely and absorbs the vinaigrette.
Can I make this dairy-free? Yes! You can skip the cream or use a plant-based alternative like oat cream or a splash of unsweetened almond yogurt to maintain that creamy texture.
How far in advance can I make this? It’s actually better after it sits for a bit. You can prep it up to a day ahead — just store it covered in the fridge and toss again before serving.
What can I serve this with? It’s a great side for roast chicken, salmon, or anything grilled. It also pairs beautifully with heartier vegetarian dishes like lentil patties or mushroom tarts.
Can I skip the pomegranate? You can, but they add such a lovely pop of sweetness and texture. If you're out, try dried cranberries or thin slices of red grape for a similar vibe.
Frequently asked Questions
Ingredients
Salad:
1 medium celeriac (about 450–500 g), peeled and julienned
100 g carrot (1 large or 2 small, julienned)
20–30 g flat-leaf parsley, chopped (1–2 cups, loosely packed)
1 apple, julienned (about 150 g)
130 g pomegranate arils (1 cup)
1 lemon, juiced (about 2–3 tbsp)
Vinaigrette:
45 g apple cider vinegar (3 tbsp)
90 g olive oil (6 tbsp)
20 g wholegrain mustard (1½ tbsp)
Juice of 1 lemon (about 2–3 tbsp)
80 ml cream (⅓ cup)
Salt and pepper to taste
Preparation
Start by peeling your celeriac. I find it easiest to use a regular carrot peeler rather than a knife. Although, cutting the rough root end off with a knife may give you a smoother surface to start with and make the entire peel a little bit easier. Celery root can be a bit tricky because of all the bumps and crevices, but if you can get a good grip on it, and use a good peeler the skin itself is not that tough to get off.
Next, cut it in half (or quarter if you prefer) and use a grater with a medium sized grate to shred the celeriac down. Work slowly and carefully! I have only too often gone a little too quickly and almost included my fingers.
Transfer your shredded celeriac to a large bowl. Juice the lemon and add the juice to the celeriac. Toss well. This will keep the celeriac from browning as you work through the next steps.
Peel and grate your carrot. Roughly chop your parsley leaves and stems and julienne your apple. If you find it easier to grate your apple instead, you can do that too. I leave the skin on the apple as, it makes for less work and I like the extra color. Add everything to the bowl of celeriac and toss well.
Next, prepare the vinegrette. I like to use an old jam jar when preparing my vinaigrettes, as I can pop the lid back on and give it a good shake and make sure everything is well mixed. You can also use a small bowl instead. Either way, I prefer to prepare the dressing separately as you can then more easily adjust the flavoring if need be as well as the quantity added to the salad.
Add all ingredients and mix well. Some of you may be hesitant about the cream and lemon mixture. Trust me, it is all good. The fat in the cream keeps it from curdling. Instead, the cream thickens. Which is what will give this salad a light creamy dressing.
Add your vinaigrette to the salad and toss well. Remove seeds from Pomegranate and toss into the salad. Now you've got a beautiful, healthy, crunchy good-for-you salad.
Bon appetit!
