Best Celery Root Salad

This Celery Root Salad is creamy, fresh, and full of flavor. Grated celery root is tossed with tender boiled mushrooms infused with bay leaves, savory ham, juicy chicken, and fresh parsley, all coated in a simple mayonnaise dressing. It’s the kind of cozy, make-ahead salad that works beautifully any time of year.

Crunchy yet comforting, this celeriac salad comes together quickly and tastes even better after a little time in the fridge. Serve it as a side dish, a light lunch, or an easy dinner alongside crusty bread. It’s always a crowd-pleaser.

Why You’ll Love This Salad

• Fresh and crisp: Grated celery root keeps its crunch and refreshing bite.
• Creamy but balanced: The light mayo dressing brings everything together without feeling heavy.
• Hearty enough to satisfy: Chicken, ham, and mushrooms make this salad feel like a complete meal.
• Perfect for make-ahead: The flavors deepen and improve after a few hours in the fridge.

Ingredients You’ll Need

You’ll need celery root (celeriac), mushrooms, bay leaves, ham, chicken thighs, mayonnaise, Dijon mustard (optional), fresh parsley, salt, and black pepper. Simple, wholesome ingredients you can easily find at any grocery store.

Celery root, also known as celeriac or celery knob, is often overlooked but truly deserves a spot in your kitchen. Its white flesh has a mild, nutty flavor and stays wonderfully crisp when grated raw. Look for a root that feels firm and heavy for its size. Don’t worry about the rough exterior, it peels away easily.

Why This Celery Root Salad Works

This celery root salad is one of those recipes that quietly surprises you. It’s simple, budget-friendly, and incredibly flavorful. Even better, it improves as it sits, making it perfect for meal prep or entertaining.

How to Make Celery Root Salad

If you’re looking for something fresh yet satisfying, this celery root salad is a great place to start. The steps are simple, and most of the work is just basic prep.

Prepare the mushrooms. Chop the mushrooms and place them in a saucepan with 1 teaspoon of salt and bay leaves. Bring to a boil and cook for about 5 minutes, then drain well. Discard the bay leaves and let the mushrooms cool completely.

Prep the celery root. Peel the celery root and grate it using a box grater. This adds a crisp texture and mild, earthy flavor to the salad.

Chop the ham into small, bite-sized pieces.

Cook the chicken. Season the chicken thighs with salt and black pepper and let them rest for about 5 minutes. Pan-sear over medium heat until golden and fully cooked, about 8 to 10 minutes per side. Let cool slightly, then chop.

Mix and chill. In a large bowl, combine the grated celery root, mushrooms, ham, chicken, and chopped parsley. Stir in the mayonnaise and Dijon mustard, if using. Season with salt and black pepper to taste. Toss gently until everything is well coated, then cover and refrigerate for at least 2 hours.

This celery root salad is best served chilled, when all the flavors have had time to come together. Scoop it into a bowl or onto a plate and enjoy.

 

Storage & Make-Ahead

Store the salad in an airtight container in the refrigerator for up to 3 days. If it thickens slightly, stir in 1–2 teaspoons of water or a bit more mayonnaise and adjust the seasoning before serving.

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