Celeriac Rainbow Slaw Recipe

Local, Organic Celeriac and Rainbow Carrots


Thanksgiving side dishes provide the best opportunity to be creative with food, and Fall is the best time to get creative with interesting seasonal veggies. Celeriac is that goblin looking root veggie that appears intimidating but is actually quite versatile!  Celeriac (also known as celery root) has a white flesh that is thick and crunchy and has a mild celery flavor. This root veggie is high in anti-oxidants, calcium, iron, vitamin K, and several B vitamins.

Celeriac can be eaten raw on salads, cooked in soups, boiled and mashed, or roasted. We decided to keep it simple and make a raw veggie slaw with our knobby friend. The result is a crisp, tangy side dish that serves as a great palate cleanser and colorful side dish to adorn your Thanksgiving table.


Shredded Rainbow Carrots & Celeriac

Celeriac Rainbow Slaw Recipe


3 cups Shredded Rainbow Carrots (approx 1 – 1.5lb carrots)

2 Cups Shredded Celeriac (1 medium sized root)

1/4 cup Apple Cider Vinegar

2 tbs Mustard Seed (we used fermented mustard seed which be purchased ready made or created in your kitchen).

1 tbs Olive Oil

1 tbs Maple Syrup

1/4 tsp Salt

1/4 tsp Black Pepper


  1. Peel and shred carrots and celeriac using a mandoline slicer or hand grater. The skin of the celeriac can be cut off with a knife rather than attempting to peel the uneven surface.
  2. Pat dry the shredded carrots and celeriac, add salt,  and set aside.
  3. Combine the apple cider vinegar, olive oil, maple syrup, mustard seed and black pepper.
  4. Add the apple cider vinegar mixture to the shredded veggies and combine.

Bonus Tip: Add a pinch of cayenne to the slaw and top your leftover turkey sandwich with it the day after Thanksgiving. Or, add to your favorite taco  like we did!

Slaw topped Taco!


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