clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Celery Root and Carrot Salad (AIP)

  • Author: Jaime Hartman
  • Total Time: 15 mins
  • Yield: 4-6 servings 1x


Celery root wins the prize for ugliest produce… and also the prize for versatility and deliciousness! Enjoy it here in a refreshing salad, combined with carrots and green apples. Use compliant anchovy paste to make it AIP-friendly; use mustard to make it vegan.


  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon anchovy paste or Dijon mustard
  • 1/3 cup avocado oil
  • 1 medium celery root, cleaned and peeled
  • 1 large carrot
  • 1 tart green apple (such as Granny Smith), peeled and cored
  • 2 green onions, sliced thin
  • 2 tablespoons chopped fresh parsley leaves (optional)


  1. Place lemon juice, honey, salt, anchovy paste or mustard, and avocado oil in a jar with a tight lid and shake vigorously to form an emulsified dressing. Set aside.
  2. Using a food processor fitted with a shredding blade, or a box grater, shred the celery root, carrot, and apple.
  3. Place the shredded vegetables and apple into a large bowl, mix in the onions and parsley leaves.
  4. Pour dressing over top and gently toss.
  5. Chill for at least 30 minutes before serving, to allow flavors to marry.
  • Prep Time: 15 mins
  • Category: Salad