Celery Root and Apple Slaw Recipe

Vibrant, tender aromatics meet crunchy roots in this simple yet sophisticated slaw from the late, great chef Floyd Cardoz. Incorporating some of the season’s lesser-known and underutilized ingredients such as celery root and daikon radish, it’s the perfect way to shake up your fall and winter meal rotation.

What is celery root?

Celery root — aka celeriac, knob celery, or turnip-rooted celery — comes from the same plant as celery stalks, but is cultivated separately. The firm, knobby root is about the size of a large apple and has an earthy, slightly sweet. mild celery flavor. Served raw, as it is in this recipe, it has a delightful crunch; when roasted, boiled, or mashed, it becomes smooth and creamy.

What to pair with Celery Root and Apple Slaw

This bright, crisp, and slightly tangy dish makes an excellent counterpoint to richer mains. Try it with roasted chicken or turkey; pork chops or roast; oilier grilled fish like salmon, trout, or mackerel; or seared duck breast. It’s also tasty alongside hearty legumes, earthy mushrooms, or creamy cheeses.

Notes from the Food & Wine Test Kitchen

• To prevent browning, prep the apples last and toss with the dressing immediately.
• Celery root’s outer skin is thick and knobby, so use a sharp knife rather than a peeler to get down to the flesh.
• If time allows, let the slaw rest in the fridge briefly before serving so the flavors have a chance to meld.

This recipe was developed by Floyd Cardoz; the text was written by Adam Callaghan.