Return to Content

Celeriac and Red Pepper Salad

Celeriac and Red Pepper Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4

Shredded celeriac and strips of red bell pepper are chilled in a coriander marinade, then dressed with a spicy mayonnaise.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 garlic clove, minced or pressed
  • 1 teaspoon sugar
  • 1 tablespoon coriander seed
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3 medium celeriacs
  • 1 red bell pepper, cut into julienne strips
  • 1/2 cup mayonnaise, preferably homemade


1. In a small saucepan combine the oil, vinegar, garlic, sugar, coriander seed, salt, and pepper. Simmer uncovered, for 10 minutes. Remove from the heat and pour into a large bowl. Allow to cool to room temperature.
2. Peel and shred the celeriacs and immediately transfer to the cooled mixture. Toss to coat evenly. Mix in the red bell pepper. Cover the bowl and refrigerate for 4 to 6 hours to marinate.
3. Using a slotted spoon, transfer the celeriacs and bell pepper to another mixing bowl. Strain the liquid that remains behind and then blend as much of it with the mayonnaise as needed to make a thin, creamy dressing. Pour over the vegetables, toss to coat, and serve.
Updated Friday, October 29th, 2010

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111