Celery Root Slaw with Apple and Thyme

Name: Celery Root Slaw with Apple and Thyme
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb (450 g) celery root, peeled and cut into thin julienne (matchsticks about ¼ inch thick); 1 large (200 g) crisp apple (such as Granny Smith or Honeycrisp), cored and julienned with skin on; 1 tablespoon (3 g) fresh thyme, leaves stripped from stems; 1½ tablespoon (20 g) Dijon mustard; 2 tablespoon (30 ml) apple cider vinegar; 1 small (20 g) shallot, very finely minced; 3½ tablespoon (50 ml) extra-virgin olive oil; fine sea salt, to taste; black pepper, freshly ground, to taste; ½ teaspoon (2½ g) honey (optional)

From the MyKitchenBank Kitchen

A crisp, tangy slaw of julienned celery root and apple tossed with fresh thyme in a Dijon mustard vinaigrette. Light, bright, and versatile—serve it alongside roasted pork, duck confit, or hearty grains for a French-inspired side dish.

Prep: 20 min
Cook: —
Wait: 15 min
Total: 35 min
Makes: 4 servings (about 4 cups)

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Steps

Before you start

Choose a crisp, tart apple variety like Granny Smith or Honeycrisp
Prepare a mandoline slicer or have a very sharp knife ready for julienning
Strip the fresh thyme leaves from their stems before you begin

1
Prepare the celery root
- Using a sharp knife or mandoline, carefully peel away the thick, woody skin from the celery root, removing it completely but without wasting too much flesh.
- Once peeled, julienne the root into thin, even matchsticks about ¼ inch thick and 2–3 inches long.
- The goal is uniform pieces so they soften evenly as they absorb the dressing.
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Ready when: Celery root is peeled and cut into uniform, thin matchsticks about ¼ inch thick and 2–3 inches long
Tip: A mandoline works well here and creates consistent matchsticks quickly. If using a knife, take care with the thick, woody skin—a sharp peeler helps remove it safely.
2
Prepare the apple
- Core the apple and julienne it into thin matchsticks of the same thickness and length as the celery root (about ¼ inch thick and 2–3 inches long), keeping the skin on for color, nutrition, and texture contrast.
- If you're not assembling the slaw immediately, toss the cut apple with a squeeze of fresh lemon juice to prevent oxidative browning.
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Ready when: Apple is cored and cut into uniform, thin matchsticks about ¼ inch thick and 2–3 inches long; skin is intact
Tip: If not using immediately, toss the cut apple with a squeeze of fresh lemon juice to prevent browning.
3
Combine vegetables and thyme
- In a medium mixing bowl, add the julienned celery root and apple.
- Strip the fresh thyme leaves from their stems and scatter them over the vegetables.
- Toss gently with a rubber spatula or your hands to combine and distribute the thyme evenly throughout.
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Ready when: Vegetables and thyme are combined and distributed evenly throughout the bowl
4
Whisk the vinaigrette base
- In a small bowl, whisk together the Dijon mustard, very finely minced shallot, and apple cider vinegar until fully combined.
- This mustard-based emulsion will hold the oil when you add it, creating a smooth, cohesive dressing.
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Ready when: Mustard, shallot, and vinegar are fully combined with no streaks of mustard visible
5
Emulsify with olive oil
- While whisking the mustard mixture constantly, slowly drizzle in the extra-virgin olive oil in a thin, steady stream—this gradual addition is key to a stable emulsion.
- Continue whisking until the vinaigrette becomes smooth, thick, and glossy, coating the back of a spoon.
- If at any point the emulsion looks thin or breaks, start with a small amount of fresh mustard in a clean bowl and slowly whisk in the separated vinaigrette to re-emulsify it.
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Ready when: Vinaigrette is smooth and emulsified, coats the back of a spoon, and appears thick and glossy
Tip: Whisk the oil in slowly and steadily to ensure proper emulsification—this helps the dressing cling to the vegetables and prevents separation as the slaw sits.
6
Season the vinaigrette
- Taste the vinaigrette on a clean spoon.
- Season with a small pinch of fine sea salt and a grind or two of fresh black pepper.
- If the vinegar tastes too sharp or acidic, whisk in the optional honey (½ teaspoon) to soften the edges and round out the flavor.
- Taste again and adjust as needed—remember that the slaw will rest and flavors will meld, so avoid over-seasoning at this stage.
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Ready when: Vinaigrette tastes balanced between acid and richness, with pleasant salt and pepper seasoning
7
Dress the slaw
- Pour the vinaigrette over the celery root, apple, and thyme.
- Using a rubber spatula or two forks, toss the vegetables gently but thoroughly, ensuring every piece is coated evenly with dressing.
- Take your time here—thorough coating ensures consistent flavor in each bite.
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Ready when: All vegetables are glistening and evenly coated with dressing; no dry pieces remain
8
Rest and adjust before serving
- Let the slaw rest at room temperature for 10–15 minutes so the vegetables soften slightly, absorb the dressing, and all the flavors meld into a cohesive whole.
- Just before serving, give it another gentle toss to redistribute any dressing that may have pooled at the bottom.
- Taste a bite and adjust the seasoning with a final pinch of salt and pepper if needed.
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Ready when: Vegetables are slightly softened and glistening with dressing; flavors taste cohesive and balanced
Tip: For best texture and crunch, serve within 4–6 hours of dressing. Don't dress the slaw too far ahead—while it can be made up to 1 day in advance, it will continue to release liquid and become progressively softer as it sits.

Good to know

Tips

Julienne by hand with a sharp knife or use a mandoline—a food processor julienne attachment often creates pieces that are too small and become mushy.
For maximum crunch and texture contrast, serve the slaw within a few hours of dressing. If making ahead, keep it covered in the refrigerator and give it a gentle toss just before serving.
This slaw pairs beautifully with roasted pork, duck confit, seared scallops, or as a crisp, fresh side to earthy grains like farro, barley, or wild rice.
If your vinegar tastes particularly sharp, start with just 1.5 tablespoons and add the remaining ½ tablespoon after tasting and adjusting with the other flavors.

Make ahead

Yes, the slaw can be made up to 1 day in advance. Store it in an airtight container in the refrigerator. The vegetables will continue to soften and release liquid over time, becoming more tender but less crisp. It is best served within 4–6 hours of dressing but will keep for up to 24 hours.

Storage & reheating

Room temperature: up to 1 hour before vegetables begin to wilt. Refrigerator: up to 2 days in an airtight container; vegetables soften and release more liquid as time passes. Freezer: not recommended, as raw vegetables do not freeze successfully. To refresh, give the slaw a gentle toss and add a small splash of vinegar just before serving.

Substitutions

celery root → parsnip or daikon radish. Use the same weight (1 lb / 450g) julienned. Daikon will be crunchier and slightly spicier; parsnip will be sweeter.
Dijon mustard → whole grain mustard or Meaux mustard. Use the same amount (1.5 tablespoons); whole grain will add texture and slight graininess.
apple cider vinegar → white wine vinegar or champagne vinegar. Use the same amount (2 tablespoons); champagne vinegar will be slightly milder and more delicate.
fresh thyme → fresh tarragon or flat-leaf parsley. Use 1 tablespoon parsley or reduce tarragon to ¾ tablespoon since it's more pungent.