Celery Root Slaw in Orange Cups

HOW TO PEEL CELERY ROOT Celery root is a fantastic ingredient. It’s inexpensive, highly flavorful, and versatile, and a nutritional powerhouse. It is packed with fiber and vitamins B6, C, and K. It’s also a good source of antioxidants and essential minerals, such as phosphorus, potassium, and manganese. The best way to peel off its thick, uneven skin is to place the root upright on a cutting board, stationary on its natural base, and cut off the peel from top to bottom using a sharp chef’s knife.
10 min


  • 1 cup Greek yogurt
  • 4 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh orange juice
  • Grated zest from one whole orange preferably organic
  • 1/2 tsp curry powder or garam masala mix
  • 3 Tsp coarsely chopped parsley dill, mint, or coriander, plus more for garnish
  • Sea salt and freshly ground black pepper
  • 2 Granny Smith apples—peeled cored, and julienned (2 cups)
  • 1 celery root about 1 1/4 pounds, peeled and coarsely grated or julienned (4 cups)
  • 2/3 cup coarsely chopped walnuts
  • 6 hollowed out orange cups reserved from juicing


  1. There is no need to throw away your oranges after you make some orange juice in the morning.
  2. Here is an excellent salad for you, healthy and easy to make. Looks great for a party as well.
  3. In a bowl, whisk together the yogurt, olive oil, orange juice, curry or garam masala, herbs, salt, and pepper. Set aside in the refrigerator, covered, until ready to use.
  4. Combine the grated or julienned celery root, apple, and walnuts. Toss with the dressing and refrigerate, covered, for 1 hour for the flavors to meld. Adjust seasoning with additional salt, pepper, or curry/garam masala, as desired. Heap the salad into each of the orange cups and serve.

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