Easy Keto Celery Root Salad (Celeriac) Recipe For You

You ever bite into something that doesn’t look like much but hits you with flavor, crunch, and comfort in one spoonful? That’s celery root. Ugly little thing, but once you peel it down and work it right, it turns into this crunchy, creamy, almost sweet base for the best low-carb salad you didn’t know you needed.

Forget the usual Potato Salad. This celery root salad brings the same comfort, without the carb crash. You get the taste and texture of something hearty but still fall right into the low-carb, keto-friendly lane. It’s the kind of salad that works for people who want healthy foods to eat, but also something that doesn’t taste like punishment.

What is Celery Root?

Celery root (also called celeriac) isn’t the top of a celery stalk. It’s the root bulb, and yeah—it looks like a knotted turnip with a bad haircut. But once peeled, it’s gold. Grate it raw and it’s crisp and sweet. Boil or roast it, and it turns soft and mellow. Either way, it plays nice with strong flavors and creamy dressings.

Why This Salad Works

You’ve got salads that are good for you. Then you’ve got salads you actually want to eat. This is both. Think of this like a rockstar celery salad. It shows up crunchy, creamy, and loud with flavor.

This one brings in the best parts of a classic salad, but with a keto twist. If you’re into healthy nutrition and follow AIP recipes or just want more healthy foods to eat, this one fits. It’s also a favorite in the world of aip salad recipes because it skips dairy, gluten, and eggs when needed.

Oh, and it looks good on a plate. Shredded white root, orange carrot ribbons, bits of parsley. Bright and clean.

Ingredients for Keto Celery Root Salad

• 1 large celery root (about 1.5 pounds), peeled and grated
• 1 large carrot, shredded or thinly sliced
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard (skip if strict AIP)
• Salt and pepper to taste
• Fresh parsley, chopped
• Optional: coconut yogurt or avocado mayo for a creamier texture

Tip: Celery root turns brown fast after you peel it, so drop it in lemon water to keep it fresh-looking.

How to Make It: Step-by-Step

This isn’t one of those “dump it all in and hope for the best” deals. But it’s still super easy and quick. You’re mostly chopping, tossing, and stirring. Here’s the breakdown:

1) Peel the Celery Root

Celery root is gnarly-looking. It’s not a job for a vegetable peeler. Use a sharp chef’s knife and cut off the top and bottom ends first so it sits flat on your board. Then shave off the thick, brown outer skin from top to bottom, rotating as you go. Get all the root hairs and muddy bits off. You’re left with a creamy white ball of veggie goodness.

Pro tip: Work on a cutting board you don’t baby. Celery root can leave little marks when you’re trimming.

2) Grate the Root

Once it’s peeled, you’ve got two choices:

• Box Grater: Use the large holes for a more rustic crunch.
• Food Processor: Quicker and more even. Use the shredding blade.

You’re aiming for short, thin shreds—not mushy or overly fine like cheese. Think coleslaw size. This keeps the texture clean and gives the salad body.

3) Lemon Time

As soon as the celery root is grated, dump it into a bowl and squeeze lemon juice over it. Toss well. This stops it from turning that weird gray-brown color. It also adds the first layer of bright, zippy flavor.

Use the juice of one whole lemon, and if it’s a dry lemon, use a bit more. You want everything lightly coated.

4) Add Carrot and Parsley

Grab one large carrot—peel it, and shred it just like the celery root. Or cut it into thin matchsticks if you like a little more chew. Add that to the bowl.

Next, chop a handful of fresh parsley. Don’t skimp—it lifts everything. Flat-leaf parsley is better than curly here, but use what you’ve got. Toss everything together so the lemon hits all the veggies.

5) Make the Dressing

In a small bowl or jar, combine the following:

• 2 tablespoons of olive oil (extra virgin if possible)
• 1 tablespoon of apple cider vinegar
• 1 teaspoon Dijon mustard (optional if you’re doing AIP recipes)
• Pinch of salt and black pepper (or leave the pepper out for strict AIP)

Whisk it up or shake it in a jar until smooth. It should taste sharp, not overly oily. Adjust the salt and vinegar to your taste—this is your chance to get it how you like it.

6) Dress It Up

Pour the dressing over the shredded veggies. Use tongs or clean hands to mix everything well. You want every strand of celery root and carrot lightly coated but not drowning.

7) Chill or Serve

Let the salad sit for at least 15 minutes before serving. This softens the veggies just a little and lets the flavors blend. Serve it cold or room temp.

Bonus Option: Want a creamy version like a stripped-down celery root remoulade? Stir in one to two tablespoons of:

• Coconut yogurt (for dairy-free, AIP folks)
• Avocado mayo (for a richer, paleo twist)

That creamy dressing clings to the root shreds in all the right ways. It also makes the salad feel a little more filling—great as a side or even a light main.

You can also make it creamier, more like a celery root remoulade, by adding a spoonful of coconut yogurt or a bit of avocado mayo.

Variations For Keto Celery Root (Celeriac) Salad

• Carrot Salad Vibes: Add shredded apples or radish for an extra bite.
• Coleslaw Style: Toss in red cabbage for color and crunch.
• Protein Boost: Add shredded chicken, tuna, or boiled eggs.
• Fresh Fruits and Vegetables Swap**: Add sliced grapes, chopped celery, or even a handful of spinach.

Nutrition Tips

Celery root is a low-carb veggie packed with fiber. Great for digestion. Carrots give you a small touch of sweetness and color, plus they bring in beta carotene (good for your eyes and skin). Use healthy fats in your dressing like olive oil—heart-friendly and keeps you full.

If you’re tracking for nutrition healthy eating, this salad checks out. No gluten, no dairy (if you skip the mayo), and you control the salt and sugar. That’s solid healthy nutrition right there.

Storage

Keeps in the fridge for up to three days. Gets better after a few hours when the flavors settle in. Just give it a good toss before serving again.

Why This Salad is the Best

Okay, so here’s the thing. Everyone talks about Potato Salad, coleslaw, or basic carrot salad at cookouts, picnics, or meal prep days. This one? It sneaks in and steals the show. You’ll make it once, then keep coming back to it. It’s cheap, fast, low-carb, and a little different.

On Pinterest, the best-performing recipes are those that:

• Are simple
• Use fresh fruits and vegetables
• Focus on healthy foods to eat
• Feel nostalgic, like a classic salad, but with a twist
• Fit into trends like aip recipes, keto, and gluten-free

That’s this one, front to back.

How to Enjoy this Salad

Made it for lunch? Toss in leftover grilled chicken and call it a meal.
Bringing a dish to a BBQ? This stands out from yet another mayo-loaded side.
Need something for meal prep? Make a double batch—it holds up.
Trying to eat better without overhauling your whole kitchen? This fits.

Bonus Nutrition Tips

• Want to keep it light? Skip the yogurt and go all vinaigrette.
• Add seeds—sunflower, pumpkin—for crunch and protein.
• If you’re missing the tang of celery root remoulade, add a touch of horseradish.
• For healthy nutrition that sticks, keep your fat real, your veggies raw or lightly cooked, and salt to your own taste.

Conclusion

This Keto Celery Root Salad isn’t trendy. It’s real. It tastes like something your grandma would’ve made, but way lighter and better for your body. It works for keto folks, AIP eaters, and anyone just trying to swap junk for real food.

So next time you’re skipping Potato Salad, forget settling. Go bold. Go crunchy. Make this rockstar celery salad and let it do its thing.

You’ll come back to this one, I promise.

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