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Apple Slaw with Celery Root is an exciting twist on your basic coleslaw. Crisp apples and celery root combine with jalapeño, cilantro and pickled onions. It’s sure to be a stand out side dish!
I thought it would be great to share with you one of my favorite side dishes to bring along to family potlucks and holiday gatherings – Apple Slaw with Celery Root.
I love that you can make this apple slaw ahead of time and that it doesn’t require refrigeration, meaning that it can sit out for a bit while all the grilling, socializing and games of corn hole are happening. 
You can serve this apple slaw as a side dish with barbecued chicken or steak, or try topping a saucy pulled pork sandwich with it. The crunch is just so delicious and the tangy pickled onions in this apple slaw are the perfect compliment to a sweet BBQ sauce!
To make those pickled onions, the process is really simple. I just add some vinegar, sugar and a pinch of salt to some thinly sliced red onions. Give them a good massage and let them hang out for about half an hour. They’ll take on the most delicious tangy flavor and will add such a bright quality to this apple slaw.
Since it is an “apple” slaw, I like to use a good-quality apple cider vinegar for pickling those onions. My favorite is from North Coast – their organic apple cider vinegar is unfiltered and it has that great bite that I’m looking for when I’m pickling onions or making a yummy vinaigrette.
What kind of apples should I use for apple slaw?
For this apple slaw I used granny smith apples. I love their tanginess and crunch in this salad. However, you could use any red or green apple that you prefer. Fuji apples and Gala apples also work well here.
What is celery root?
Celery root, also called celeriac, is a brown-skinned, round root vegetable with a knobby, uneven surface. The interior is a creamy white color and tastes like a cross between celery and parsley. Despite its name, celery root is not the root of traditional celery. Instead, it’s cultivated specifically for its root.
How do you eat celery root?
You can eat celery root in its raw form, as in this apple slaw, or you can cook with it. Celery root produces amazing soups and stocks, or you can braise it alongside a roast.
What can I substitute for celery root?
If you’re unable to find celery root in your store, you can substitute regular celery in this apple slaw. Instead of the one large celery root, you can use four stalks of celery.
Can I make apple slaw ahead of time?
Tossing the apple and celery root with lime juice in this recipe prevents browning and allows you to make this slaw up to 24-hours ahead of time, which makes it a perfect dish for bringing along to backyard barbecues or potluck gatherings.
I hope you enjoy this Apple Slaw with Celery Root as much as I do! Don’t forget to make a batch to bring along to your next summer BBQ.
Want to enter for a chance to win North Coast apple products for an entire year? Click here!
Celery Root and Apple Slaw
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
A crunchy, refreshing slaw with a sweet and spicy kick. Perfect as a side dish or light lunch.
Ingredients
- 1 medium red onion cut in half and thinly sliced
- 3 tbsp (44 ml) North Coast organic apple cider vinegar
- 2 tbsp (30 ml) sugar
- 1 tsp salt
- 3 apples granny smith or other apple of your choosing
- 1 large celery root peeled
- 1 jalapeno seeded and minced
- 1 cup (237 ml) cilantro leaves chopped
- 0.25 cups (59 ml) canola oil
- 0.25 cups (59 ml) lime juice
- 2 tsp poppy seeds
Instructions
- Place the vinegar, sugar, and 1 teaspoon of salt in a medium bowl and add thinly sliced red onion. Massage the onions until well coated with the vinegar mixture. Add oil and set aside for at least 30 minutes.
- Peel the celery root and cut into thin strips. Core the apples and cut into similarly sized thin strips. Place in a large bowl and coat with lime juice to prevent browning.
- Add the onions and their marinade, minced jalapeno, and cilantro. Toss to combine and top with poppy seeds.
Notes
- For a milder slaw, reduce the jalapeno to ½ or ¼, or omit it entirely.
- To make this ahead, prepare the slaw up to 24 hours in advance. Keep refrigerated and toss again before serving.
- If you don’t have canola oil, substitute with another neutral-flavored oil like grapeseed or avocado oil.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 5
- Protein: 2
Frequently Asked Questions
How long should I massage the pickled onions with vinegar and sugar?
You should massage the thinly sliced red onions with vinegar, sugar, and a pinch of salt for about half an hour to achieve the best tangy flavor.
What type of apples work best for this slaw?
Crisp, tart apples like Granny Smith or Honeycrisp are ideal for this apple slaw, as they provide a nice contrast to the earthy celery root.
Can I adjust the heat level of the slaw?
Yes, you can adjust the heat level by varying the amount of jalapeño you add; simply use less for a milder flavor or more for extra heat.
