Celeriac Salad with Avocado Mayo Dressing
This raw vegan celeriac noodle salad is crunchy, fresh and creamy, tossed in an egg-free avocado mayo dressing. It comes together in just 15 minutes, no cooking required.
Ingredients
- 5 cups celeriac grated using a mandoline
- 5 red bell peppers pickled slices, cut lengthwise
- ½ cup parsley chopped
- 2 Tbsp corn flakes optional, for extra crunch
- sea salt and ground pepper to taste
Avocado mayo dressing:
- 1 avocado ripe
- ¼ lemon juiced
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp sea salt
- 1 Tbsp mustard
- 1-2 garlic cloves mashed
- 2 Tbsps olive oil
Instructions
- Grate the celeriac using a mandoline. Select the blade that will grate it into thin, noodle-like shapes (see the photos). Place the grated celeriac in a large bowl.
- Add the sliced pickled red bell peppers and the fresh chopped parsley.
- Make the avocado mayo dressing: add all the dressing ingredients except the olive oil to the bowl of your food processor and blend until smooth. Drizzle the oil in slowly while blending.
- Add the avocado mayo over the celeriac noodles in the bowl and mix well.
- When serving, sprinkle the corn flakes on top (optional).
Notes
Store in an airtight container in the fridge and enjoy within 1-2 days, as the avocado dressing is best fresh. Note that corn flakes and prepared mustard can vary by brand, so check the labels for gluten-free and fully vegan certification if that matters to you.