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Celeriac salad with yoghurt dressing recipe image

Print Celeriac salad with yoghurt dressing

This is a somewhere in between coleslaw and celeriac rémoulade and uses yoghurt instead of mayonnaise for a lighter finish. It can be garnished with parsley, capers or chopped gherkins. This vegetarian winter salad goes beautifully with salmon and chicken.


  • 500g celeriac
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 2 tbsp yoghurt
  • 1 tbsp white wine vinegar
  • 1 tsp English mustard
  • Salt & pepper


  1. Peel and chop the celeriac into matchsticks and put them into a bowl of cold water then add the lemon juice. Bring a saucepan of water to the boil and add the celeriac. Bring back to the boil, blanching the celeriac, then drain and rinse. Pat dry with a cloth.
  2. For the dressing put the oil, yoghurt, white wine vinegar, English mustard, salt and pepper in a jar, shake it up and mix with the celeriac.
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