Best Celery Root Slaw Recipes

CRAB BURGERS WITH CELERY ROOT REMOULADE SLAW

Steps:

• To make the crab burgers:
• In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
• Meanwhile make the slaw: In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.
• Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.
• Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree oven while you toast the buns.
• Slice the kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.
• To assemble the burgers, place a patty on the bottom half of each bun and top with the Celery Root Slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun and serve with Rajun' Cajun Onion Rings.
• In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
• Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
• Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

CREAMY CELERY ROOT, FENNEL AND APPLE SLAW

Steps:

• Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown.
• Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper.
• Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.

CELERY ROOT AND APPLE SLAW

Steps:

• Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.

CELERY ROOT SLAW

Steps:

• Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of 1 lemon and 1/4 cup each dijon mustard and sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add 1/4 cup chopped parsley before serving.

CELERY ROOT, GRUYèRE, AND APPLE SLAW WITH HORSERADISH

Steps:

• Cut cheese into matchsticks and put in a large bowl. Peel celery root and apples and cut into matchsticks. Add celery root, apples, and lemon juice to cheese, tossing gently.
• In a small bowl stir together remaining ingredients and add to slaw, tossing gently. Slaw may be made 1 day ahead and chilled, covered. Add additional horseradish to taste before serving if necessary. Season slaw with salt and pepper.

CELERY-ROOT-AND-APPLE SLAW

Steps:

• Toss the celery root and apples with the lemon juice and orange juice (to prevent discoloration). Toss again with the scallions, zests, mayonnaise, salt and pepper. Just before serving, toss again with the chopped mint leaves. Garnish with mint sprigs and serve.

CABBAGE AND CELERY ROOT SLAW WITH CIDER-DIJON DRESSING

Steps:

• Mix first 4 ingredients in large bowl. Whisk mayonnaise and next 4 ingredients in small bowl to blend. Pour dressing over vegetables. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

TRUMPET ROYALE MUSHROOMS WITH CELERY ROOT AND APPLE SLAW

Steps:

• Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apples.
• Preheat a large saute pan over medium-high heat. Cut the mushrooms in half lengthwise and season with salt. When the pan is hot, coat with oil and arrange the mushrooms, cut side down, in the pan. Saute until the mushrooms are soft and golden brown. Flip the mushrooms over and repeat this process on the other side.
• While the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. Return the celery root and apples to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. Stir to combine. Taste and add the remaining vinegar if you like things very acidic; adjust the salt, if needed.
• Divide the "slaw" between 4 serving plates. Lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions.
• MMMMM mushroomy!

OLD BAY-SPICED FISH STICKS WITH CREAMY CELERY ROOT AND CARROT SLAW

Steps:

• Make the dipping sauce and slaw:
• Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp. lemon juice, and 1/2 tsp. salt in a large bowl. Set aside 3/4 cup for dipping sauce. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root. Add carrots, celery root, parsley, and remaining 3 Tbsp. lemon juice to remaining yogurt mixture and toss to combine. Season slaw with salt and pepper.
• Make the fish sticks:
• Place eggs, cornstarch, and cornmeal in 3 separate medium bowls. Add Old Bay to cornmeal and stir to combine.
• Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate.
• Pour oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt. Serve fish sticks with dipping sauce and slaw.
• Do Ahead
• Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months. Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer.

CELERY ROOT AND APPLE SLAW

Steps:

• 1. Place the apple cider in a sauce pan and reduce until it measures ½ cup of liquid. It will be slightly syrupy. Let cool. Add the sherry wine vinegar, mustard and olive oil to the apple cider and whisk to combine. Taste and season with salt and pepper. 2. Place all the sliced vegetables in a bowl and season with salt and pepper. Toss to combine with the seasoning. Let sit for five minutes and then toss with the dressing. Serve immediately.

CELERY ROOT AND PEAR SLAW

Steps:

• Combine the first 7 ingredients. In another bowl, combine the next 9 ingredients; pour over slaw, tossing to coat. Sprinkle with the blue cheese.

CELERY ROOT SLAW

Steps:

• Peel and julienne celery root. Blanch for 1 minute in boiling water; drain. Rinse in cold water; drain well. Place in a large salad bowl; add celery and cheese. In a small bowl, combine the mayonnaise, mustard, lemon juice, salt, pepper and herbs. Spoon over celery root mixture; toss gently. Chill at least 1 hour.