Celery Root Salad (Polish Celeriac Salad)
This traditional Polish dish, celery root salad (Sorowka z Selera), is refreshing, healthy, and versatile. It is light, made with apple, herbs, and a tangy dressing, a Polish side dish that’s perfect for a fall dinner, a winter salad, or a light lunch.
Celery Root Salad with Apples
As a nutrition consultant and chef, I often look for ways to take humble root vegetables and turn them into something truly special. Growing up in Poland, celery root, or celeriac, as many call it, was everywhere. This gnarly-looking vegetable, sometimes mistaken for a giant turnip, held an important place in our kitchens. In traditional Polish food, it wasn’t just tossed into soups; it often appeared raw in salads, dressed simply, and served as a polish side dish alongside hearty meals.
Celery is not as popular here in the US, but trust me, you are missing out and should try to cook with celery root more often.
How Does Celery Root Taste?
Celery root (celeriac) has a really interesting flavor, kind of a cross between celery stalks, parsley, and a nutty potato.
Raw, it’s:
- Crisp and crunchy, almost like a radish or turnip in texture.
- Fresh and slightly peppery, with that familiar celery aroma but softer, less “green.”
- Nutty and earthy, which makes it feel more substantial than other raw vegetables.
Cooked, it mellows out and becomes mild, sweet, and creamy, similar to potatoes but with a little more depth. That’s why Poles love it in soups and purees, but raw it shines in salads for its crunch and brightness.
You’ll Love This Recipe
- It’s quick to prepare with a food processor or julienne peeler.
- It works as a Polish side dish, a winter salad, or even a light lunch.
- It has a tangy dressing that balances earthy celeriac with sweet apple.
- It’s packed with dietary fiber, vitamin C, and other nutrients that support women’s health.
Ingredients for Celery Root Salad (Polish Celeriac Salad)
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Did you know?
Celery root is relatively low in carbs compared to other root vegetables. One cup of raw celery root has about 9 grams of carbohydrates, with around 2 grams of fiber, which leaves about 7 net carbs. That’s much less than the same amount of potato. Because of this, it’s often used in low carb, keto, and paleo cooking as a lighter alternative to potatoes while still providing that hearty, starchy feel. It works well mashed, roasted, or used in soups and salads without spiking carbs too high.
How to Make Celery Root Salad
- Peel the celeriac root with a vegetable peeler or sharp knife.
- Cut into thin julienne strips using a julienne peeler, food processor, or box grater. Place in a large bowl with cold water and fresh lemon juice to keep the color bright.
- Core and dice the apples, then add them to the bowl.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard (optional), black pepper, and salt.
- Drain the celery root and apple, pat dry, and toss with the dressing. Add chopped tarragon and adjust seasoning with salt if needed.
- Serve in a serving bowl at room temperature or chilled.
Ingredient Substitutions
- Instead of apple cider vinegar, try white wine vinegar or lemon juice for a softer flavor.
- Use celery stalks or red pepper for extra crunch.
- Creme fraiche, your own mayonnaise, or even yogurt can replace olive oil for a creamy dressing.
- Maple syrup can replace sugar if you want a natural sweetness.
- Tarragon can be swapped for dill or parsley if you prefer.
Health Benefits
- Celeriac root is high in dietary fiber and vitamin C, supporting digestion and immunity.
- Apple adds antioxidants and helps balance blood sugar.
- Olive oil provides healthy fats essential for hormone production.
- Apple cider vinegar aids digestion and metabolism.
- Tarragon offers unique phytonutrients that can support overall well-being.
According to available nutrient data, celeriac is low in calories, making it great for a calorie-diet or medically restrictive diet while still providing essential daily values.
Chef Angie’s Tips
- A pot of water with a splash of lemon juice is the best way to keep celery root from turning brown before dressing.
- If making ahead, add the apple just before serving to keep it crisp.
- I like to use Granny Smith apples because they are not as sweet as other apples.
- Taste the dressing before mixing, sometimes a touch more fresh lemon juice or black pepper makes all the difference.
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Ways to Serve
This celery salad is versatile:
- As a Polish side dish with fish: Cod In Roasted Red Pepper Sauce or Mediterranean Cod.
- As a side dish with meat: Tender Red Wine Braised Beef, Red Wine Braised Short Ribs.
- As a winter salad on its own.
- As a light lunch with crusty bread.
- Mixed into authentic Polish food spreads with carrots or beet salads.
- As a nod to German celery root salads or the classic French salad céleri rémoulade.
Storage
Keep leftovers in an airtight container in the fridge. It tastes even better the next day as the flavors meld. Serve chilled or at room temperature for personal consumption. Avoid freezing, it ruins the texture of celery root.
Equipment
- Vegetable peeler, box greater or sharp knife
- Cutting board
- Large bowl and small bowl for mixing
- Serving bowl for presentation
FAQ
Can I make celery root salad ahead of time?
Yes! It actually improves by the next day. Just add the apple last for the best crunch.
What’s the difference between celery root salad and céleri rémoulade?
Céleri rémoulade is a classic French salad with creamy dressing. This Polish version is lighter, more focused on apple and vinegar, and part of traditional Polish food.
Is celery root the same as celery stalks?
Not at all, celery root (celeriac root) grows underground and has a nutty flavor, while celery stalks are watery stalks used differently in cooking.
Can I use mayonnaise in the dressing?
Absolutely! Many recipes for celeriac remoulade or celere remoulade use own mayonnaise, creme fraiche, or even yogurt for a creamy dressing.
This celery root salad is a true celebration of authentic Polish food. It brings together the best of root vegetables and apple salad traditions, blending influences from Polish food recipes, German celery root salads, and the art of French cooking. Whether you serve it as a side dish, light lunch, or refreshing winter salad, it’s a delicious way to enjoy the nutritional benefits from humble ingredients.
Celery Root Salad (Polish Celeriac Salad)
Equipment
Ingredients
- 2 Celery root medium, shredded
- 2 Apples Granny Smiths, dicced
- 2 oz Tarragon fresh, chopped
- 1 tbsp Lemon juice
- 1/4 cup Olive oil
- 3 tbsp Apple Cider Vinegar
- 1/4 tsp Black pepper
- Salt to taste
- 1 tbsp Dijon mustard optional
Instructions
- Peel the celeriac root with a vegetable peeler or sharp knife.2. Cut into thin julienne strips using a julienne peeler, food processor, or box grater. 3. Place in a large bowl with cold water and fresh lemon juice to keep the color bright4. Core and dice the apples, then add them to the bowl.5. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, black pepper, and salt.6. Drain the celery root and apple, pat dry, and toss with the dressing. 7. Add chopped tarragon and adjust seasoning with salt if needed.8. Serve in a serving bowl at room temperature or chilled.
Nutrition
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