This variation on another Curried Celery Root Salad is creamier, and has more complex flavor. Use Trader Joe’s Chili & Lime Cashews for an extra kick!


  • 1 large celery roots (also called celeriac)
  • 1 crisp apple
  • ¼ cup freshly chopped cilantro
  • 1 tbsp curry powder
  • 1 cup roasted cashews, chopped
  • 2 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 2 tbsp mayonnaise, olive-oil based, if possible
  • sea salt, to taste


1. If you haven’t already done so, soak the apricots for 20 minutes. Peel the celery root, slice into rounds and then cut the rounds into matchsticks. Cut the apple the same way as the celery root.
2. Make the sauce. Drain the soaking apricots (saving the water), then add them to a blender with the cashews, curry powder, lemon juice, and sea salt. Blend on high, using the soaking water from the apricots to thin the sauce until smooth and creamy, but not so thick it can’t be poured. Remove from the blender and set aside.
3. Combine everything together in a large bowl; the matchstick pieces with the creamy sauce, mixing together until well coated. Stir in the pecans and cilantro.

30 Minute, Healthy, High Fiber, Low Cholesterol, Low Saturated Fat, Salads, Vegetarian
MacGourmet downloadCurried Celery Root Salad 2. To import, drag image to your MacGourmet recipe box.