Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Crunchy celeriac cream salad served in a bowl
Crisp celeriac and apple salad strips tossed in a creamy yoghurt dressing, topped with toasted walnuts

Crunchy Celeriac & Apple Salad

Author: Flavelo
Recipes Vegetarian & Vegan Starters Salads
A lighter relative of the classic Waldorf salad. The earthy, distinctive taste of celeriac is tamed by the acidity of the apple and the creaminess of the yoghurt. This salad is all about freshness and crunch: the raw vegetable fibres remain intact, and the walnuts add extra texture.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grater
  • Large mixing bowl
  • Frying pan for toasting walnuts

Allergen Information

⚠️ Nuts (Walnuts)
⚠️ Mustard
⚠️ Milk

Instructions

1 ✓

Grate the cleaned celeriac on a large-hole grater or cut into very thin matchsticks. Immediately toss with half of the lemon juice.

Tip: The Vitamin C content (ascorbic acid) in lemon juice acts as an antioxidant and prevents the celeriac from browning. (Inhibition of enzymatic browning).
2 ✓

Wash the apple (you can leave the skin on for colour) and cut into similar strips as the celeriac. Drizzle this with a little lemon juice too.

Tip: Apple skin contains pectin and flavour; it would be a shame to peel it if the surface is nice.
3 ✓

Toast the walnuts in a dry frying pan for a few minutes until fragrant, then roughly chop.

Tip: Heat brings the oils in the walnuts to the surface, making the flavour much more intense.
4 ✓

Mix the dressing: yoghurt, mustard, honey, salt, pepper, and the remaining lemon juice.

Tip: The piquant taste of mustard pairs wonderfully with the earthy nature of celeriac.
5 ✓

In a bowl, toss together the celeriac, apple, and dressing. Let it stand in the fridge for 15 minutes.

Tip: During resting, the celeriac fibres soften slightly from the acid and salt but remain crunchy.
6 ✓

Before serving, sprinkle with the toasted walnuts and chopped parsley.

Tip: Add the walnuts only at the end so they don't absorb moisture and stay crunchy.

Recipe FAQ

Why does the celeriac turn brown?
The cut surface reacts with oxygen in the air. The acidity of lemon juice prevents this process.
Which apple should I choose?
A tart, firm-fleshed variety (e.g., Granny Smith) to counterbalance the honey dressing.

Ingredients

  • 300 g Celeriac (peeled)
  • 1 whole Tart apple
  • 2 tbsp Lemon juice
  • 200 g Greek yoghurt
  • 1 tsp Dijon mustard
  • 1 tbsp Honey
  • 50 g Walnut kernels
  • 0.5 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 1 bunch Fresh parsley