Celery Root, Carrot & Peanut Salad

Celery root, although not the most attractive looking vegetable, goes by many other names such as celeriac, turnip-rooted celery or knob celery and is typically harvested in the fall.  Its distinctive and bulbous root is a crunchy tasting cross between parsley and celery.  It can be a bit difficult to dissect, however, once peeled and sliced it adds a wonderful and unique crispness to salads.

Celery Root, Carrot & Peanut Salad

Ingredients

    For salad:
  • Penang nut & spice mix
  • 4 carrots, julienned or cut into matchsticks
  • 1/2 - 1 (depending upon size) celery root or celeriac, julienned
  • 1 daikon radish, julienned
  • peanuts, toasted
  • arugula
  • For vinaigrette:
  • 3 Tablespoons sesame oil
  • 2 Tablespoons fresh lime juice, plus zest of lime
  • 2 teaspoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1 teaspoon honey
  • pinch of sea salt

Instructions

  1. Mix together all the ingredients for the Asian vinaigrette and set aside.
  2. Julienne or cut into small matchsticks: carrots, celery root & daikon radish.
  3. In a large bowl add carrots, celery root, daikon radish, peanuts, and a good pinch of Penang nut & spice mix. Toss together with dressing (amount depending upon taste). Layer a handful of arugula leaves on plates, top with the carrot/celery root mixture and finish with additional Penang mix.