French Celery Root and Apple Slaw with Dijon Mustard
A crisp, tangy slaw combining tender shredded celery root and tart apple, bound in a creamy Dijon mustard vinaigrette with a touch of crème fraîche. This bright bistro side is ready in minutes and pairs wonderfully with roasted meats, charcuterie, or seafood.
- Prep
- 15 min
- Cook
- —
- Wait
- 10 min
- Total
- 25 min
- Makes
- About 4 cups (960 ml)
Steps
Before you start
- Choose a firm, unblemished celery root with no soft spots
- Have a box grater or mandoline ready to shred the vegetables
- Use a sharp knife for the apple to prevent browning
- Toss the slaw gently but thoroughly so the mustard dressing coats evenly
Prepare the dressing
- In a large mixing bowl, whisk together the Dijon mustard, white wine vinegar, sea salt, and black pepper until well combined.
- The mixture should be pale and smooth.
- Let sit for 1 minute to allow the flavors to meld.
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Ready when: Mixture is smooth and well blended
Tip: Whisking the mustard with vinegar first helps create an emulsion and prevents lumps when you add the crème fraîche
Whisk in crème fraîche
- Add the crème fraîche to the mustard mixture and whisk until smooth and well incorporated.
- The dressing should be creamy, pale, and coat a spoon lightly.
- Do not overbeat or the mixture may separate.
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Ready when: Dressing is smooth, creamy, and uniform in color
Tip: Use cold crème fraîche straight from the fridge for the best emulsion
Shred celery root and apple
- Using a box grater's fine side or a mandoline, shred the peeled celery root into long, thin matchsticks directly into the bowl with the dressing.
- Cut the cored apple into thin matchsticks and add it immediately to prevent browning.
- The acid in the dressing will help protect the apple.
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Ready when: Vegetables are cut into uniform thin matchsticks
Tip: Add the apple quickly to the acidic dressing right away—the vinegar will prevent discoloration and add brightness to the slaw
Add shallot and toss
- Scatter the minced shallot over the celery root and apple.
- Using two forks or salad servers, gently toss everything together until the vegetables are evenly coated with the creamy mustard dressing.
- Work gently to avoid breaking the delicate shreds.
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Ready when: All ingredients are evenly coated and well distributed
Tip: Toss gently but thoroughly—every strand should glisten with dressing, but the vegetables should remain crisp and separate
Rest and finish
- Let the slaw sit at room temperature for 10 minutes to allow the vegetables to soften slightly and the flavors to meld.
- Just before serving, taste and adjust the seasoning with additional salt and pepper if needed.
- Garnish with fresh parsley if desired.
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Ready when: Vegetables are slightly tender but still crisp; flavors are well developed
Tip: Don't let it sit longer than 30 minutes at room temperature or it will become too soft; if making ahead, dress it just before serving for maximum crispness
Good to know
Tips
- Slice the celery root as thin as possible—thicker pieces will be woody and tough. A mandoline is ideal but a sharp box grater works beautifully too.
- Cut the apple into matchsticks right before adding to the dressing; the mustard vinaigrette prevents browning and adds flavor.
- This slaw is best served within 30 minutes of dressing. For longer hold times (up to 4 hours), prepare the components separately and combine just before service.
- Serve well-chilled or at cool room temperature alongside roasted pork, duck, fish, or as a companion to a charcuterie board.
Make ahead
Prepare the celery root and apple up to 4 hours ahead and store separately in airtight containers in the refrigerator. Prepare the dressing up to 2 hours ahead. Combine them just 10 minutes before serving for the best texture and crispness.
Storage & reheating
Keep any leftovers in an airtight container in the refrigerator for up to 1 day. The slaw will soften slightly over time as the vegetables absorb the dressing, but it will remain flavorful. Do not freeze. Stir gently before serving if the dressing has settled.
Substitutions
- crème fraîche → sour cream or Greek yogurt. Use the same amount; the flavor will be slightly tangier. Sour cream will give a more authentic French bistro feel, while Greek yogurt adds more body and less fat.
- Granny Smith apple → Pink Lady apple or Honeycrisp. These are slightly sweeter and less tart; reduce the vinegar to 2 tsp if using a sweeter apple to maintain balance.
- white wine vinegar → fresh lemon juice or champagne vinegar. Use the same amount. Lemon will add brightness; champagne vinegar is milder and more delicate.
- Dijon mustard → whole-grain mustard or Meaux mustard. Use the same amount. Whole-grain mustard will add texture and a slightly coarser flavor; Meaux mustard is earthier and more rustic.
