Celery Root Slaw with Apples is an exciting twist on your basic coleslaw. Crisp apples and celery root combine with jalapeno, cilantro & pickled onions.
Since the holidays are right around the corner, I thought it would be great to share with you one of my favorite side dishes to bring along to family potlucks and holiday gatherings – Apple Slaw with Celery Root.
This celeriac and apple slaw is sure to be a stand out at the Thanksgiving table! Especially when paired with a delicious glass of wine like Jules Taylor Marlborough Sauvignon Blanc or Jules Rosé, which just so happen to both pair perfectly with turkey too!
I love that you can make this apple slaw ahead of time and that it doesn’t require refrigeration, meaning that it can sit out for a bit while all cooking, socializing and wine drinking are happening.
You can serve this celery root coleslaw as a side dish with your Thanksgiving turkey. Or, try it paired with barbecued chicken or steak. Another option is topping a saucy pulled pork sandwich with it. The crunch is just so delicious and the tangy pickled onions in this apple slaw are the perfect compliment to a sweet BBQ sauce!
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I came across this recipe because I needed an apple slaw to put in a sandwich. I have to be honest that I was not particularly excited about making it and even eating it. I didn’t even think I would eat it myself; BUT, I finished making it and I thought I would give it a taste test. You guys!! It is SO good! I couldn’t believe that I made this! Nothing I make tastes good and this is so fabulous and I’m so excited to put it in my sandwich tomorrow, that’s if I don’t finish it while I am putting the sandwich together!! I omitted the oil because my husband is on an extremely low fat diet and it is still perfect! Thank you thank you thank you for sharing this recipe!
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Ingredients needed
- Apples – For this apple slaw I used granny smith apples (green apples). I love their tanginess and crunch in this salad. However, you could use any red or green apple that you prefer. Fuji apples and Gala apples also work well here.
- Celery Root – Celery root, also called celeriac, is a brown-skinned, round root vegetable with a knobby, uneven surface. The interior is a creamy white color and tastes like a cross between celery and parsley. Despite its name, celery root is not the root of traditional celery. Instead, it’s cultivated specifically for its root. I used a medium sized celery root for this recipe, that was about 1 pound.
- Red Onion – We’re going to make some quick pickled red onions to toss into the slaw. This makes them less pungent and adds a great tang.
- Apple Cider Vinegar – You can also use red wine vinegar or white wine vinegar.
- Jalapeno – I removed the seeds from the jalapeno for less head. For a spicier version, you can leave the seeds. Or, for an even milder version, you can leave the jalapeno out entirely.
- Cilantro – If you don’t like cilantro, you can try one of these substitutes.
- Lime Juice
- Canola Oil
- Poppy Seeds
How to make it
Make the Quick Pickled Onions
- Place the vinegar, sugar and salt in a medium bowl and add the thinly sliced red onion.
- Massage the onions until well coated with the vinegar mixture.
- Add the oil and set aside to pickle for at least 30 minutes.
Make the Slaw
- Peel the celery root and either grate it (using the large holes of a cheese grater or a food processor shredding blade) or cut it into thin julienned strips.
- Core the apples and cut them into similar sized thin strips.
- Place the apples and celery root in a large bowl and coat with lime juice to prevent browning.
- Add the onions and their pickling liquids, minced jalapeno, and cilantro.
- Toss to combine and top with poppy seeds.
- Enjoy!
Recipe FAQs
You can eat celery root in its raw form, as in this apple slaw, or you can cook with it. Celery root produces amazing soups and stocks, or you can braise it alongside a roast.
If you’re unable to find celery root in your store, you can substitute regular celery in this apple slaw. Instead of the one large celery root, you can use four stalks of celery.
How to make ahead & store
Tossing the apple and celery root with lime juice in this recipe prevents browning and allows you to make this slaw up to 24-hours ahead of time, which makes it a perfect dish for bringing along to potluck gatherings or holiday dinners.
What to serve with it
Wine pairings
- Sauvignon Blanc: This lovely, refreshing wine has apple, citrus, and tropical fruit flavors which echo with the flavors in this apple celery slaw and cut down on the heat from the jalapenos.
- Rosé: The bright acidity and berry notes of this rosé are an amazing compliment to this vibrant, tangy slaw.
More slaw recipes
Did you try this apple celery root slaw?
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Full Recipe
Apple Celery Root Slaw
Equipment
Ingredients
Pickled Onions
- 1 medium red onion (cut in half and thinly sliced)
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1/4 cup canola oil
Apple Slaw
- 2 apples (granny smith or other apple of your choosing, julienned )
- 1 large celery root (about 1 lb., peeled and grated or julienned )
- 1 jalapeno (seeded and minced)
- 1/2 cup cilantro leaves (chopped)
- 1/4 cup lime juice
- 2 teaspoons poppy seeds
Instructions
- Place the vinegar, sugar and 1 teaspoon salt in a medium bowl and add thinly sliced red onion. Massage the onions until well coated with the vinegar mixture. Add oil and set aside for at least 30 minutes.
- Place the apples and celery root in a large bowl and coat with lime juice to prevent browning. Add the onions and their marinade, minced jalapeno, and cilantro. Toss to combine and top with poppy seeds.
- Enjoy!
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