Curried Celeriac Slaw Recipe

^{Published on October 16th, 2025}

imgi_43_knife.png__PID:d7950dda-ca3b-4966-b527-303bb10a08c1

Easy

curried-celeriac-slaw (1).jpg__PID:a712c07e-60d1-4343-a98d-ec541b26450b

Celeri rémoulade might sound fancy and French, but this curried version takes it to a whole new level of flavour and fun. Think of it as the bold, spiced cousin of the classic creamy slaw – crisp matchsticks of celeriac and apple tossed with tangy yogurt, Dijon mustard, and just the right touch of curry warmth. It’s earthy, refreshing, and ever so slightly exotic – the kind of side dish that brightens up a simple lunch or steals the show at a weekend gathering.

Why This Curried Celeriac Slaw Stands Out

This isn’t your typical coleslaw. Lucas Hollweg’s version gives celeriac a glow-up with curry powder, cumin, honey, and a dash of lemon juice that brings everything to life. The red onion adds a gentle bite, the apples bring sweetness, and toasted almonds give crunch and richness. Best of all, it’s gluten free, easy to prepare, and pairs beautifully with cold meats, grilled chicken, or a wedge of mature Cheddar. If you’re looking to add a little sunshine to your winter table, this is the recipe for you.

Ingredients (Serves 4)

4 tsp Dijon mustard
Juice of 1 lemon
1 red onion, thinly sliced
500g celeriac, peeled
2 large eating apples (Jazz apples work beautifully)
½ tsp fine sea salt
130g natural yogurt
150g mayonnaise
1½ tbsp curry powder
2 tsp ground cumin
50g toasted flaked almonds
6 tbsp extra virgin olive oil
25g coriander, roughly chopped

Instructions:

In a large bowl, whisk together the mustard and half the lemon juice.
Add the rest of the lemon juice to a smaller bowl with the red onion and a pinch of salt. Scrunch it together with your hands until it softens slightly, then set aside.
Cut the celeriac into fine matchsticks using a mandolin or food processor. Add it to the mustard mixture and toss well.
Cut the apples into matchsticks and mix them into the bowl with the salt, yogurt, mayonnaise, honey, curry powder, cumin, flaked almonds, olive oil, and most of the coriander.
Drain the red onion and fold it into the slaw. Mix until everything is evenly coated.
Taste and adjust seasoning if needed, then scatter over the remaining coriander before serving.

Serving Suggestions

This slaw is beautifully versatile. Try it alongside roast chicken, grilled fish, or even tucked into sandwiches for a flavour punch. It also works wonderfully as part of a festive buffet or cheese board – especially with sharp, aged cheeses that balance its creamy spice.

Tips & Variations

• Make ahead: You can prepare the dressing and chopped celeriac in advance; just mix everything together shortly before serving.
• Dairy free: Swap yogurt and mayo for plant-based versions to make it vegan.
• Add texture: Toss in raisins or chopped walnuts for extra contrast.