Polish Celery Root Salad Recipe – Surówka z Selera
This blog post is sponsored by New Canaan Farms. Thank you for supporting the brand that makes this blog possible.
If you’ve never cooked with celery root, you’re missing out on one of winter’s best vegetables.
It might look intimidating, gnarly, brown, and covered in roots, but underneath that rough exterior is crisp, sweet flesh that tastes like a cross between celery and parsley with a hint of nuttiness. In Poland, we turn it into Surówka z selera, a fresh, crunchy salad that’s on practically every winter table.
This Polish Celery Root version is tangy, creamy, and packed with texture. Grated celery root and crisp apple get tossed in a dressing made with Greek yogurt, Balsamic Dijon Mustard, and toasted caraway seeds. Fresh dill, crunchy sunflowers, and a touch of lemon tie it all together. It’s bright, refreshing, and exactly what you need when you’re craving something fresh in the middle of winter.
Don’t let the weird-looking vegetable scare you off. This salad is worth it.
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How is this recipe different?
- I added Balsamic Dijon Mustard
- I added caraway seeds
- I added toasted sunflower seeds
Key Ingredients and Substitutions
Celery Root (Celeriac) is the foundation of this salad, providing a crisp texture and gentle earthiness that feels unmistakably Polish. When sliced into matchsticks or grated, it remains fresh and crunchy while absorbing the creamy dressing. If celery root isn’t available, this salad also works well with other crisp root vegetables such as parsley root, parsnip, daikon radish, or young turnips, thinly julienned or grated. Peel celery root generously; the skin is tough and bitter. Toss with lemon juice immediately to prevent browning.
Green Apple – a tart green apple adds brightness and snap, balancing the dressing’s richness and keeping the salad light. The apple’s acidity pairs especially well with celery root and mustard. Use Granny Smith for the best results. A pear can be substituted for a softer, slightly sweeter salad. Leave the peel on for texture and color unless the skin is very thick.
Balsamic Dijon Mustard (affiliate link) – this mustard adds depth to the dressing without overpowering the salad. The balsamic adds subtle sweetness and acidity, while Dijon keeps the flavor grounded. Regular Dijon mustard works well if Balsamic Dijon isn’t available; add a few drops of balsamic vinegar or honey to balance. Avoid whole-grain or strongly spiced mustards, which can overwhelm delicate flavors.
Other ingredients: lemon juice and zest, caraway seeds, celery seeds, salt, black pepper, dill, Greek yogurt, and mayonnaise.
Equipment you will need
- Chef’s knife
- Vegetable peeler
- Cutting board
- Large mixing bowl
- Small bowl
- Whisk or fork
- Small skillet
- Microplane or fine grater
- Mortar and pestle or spoon
- Mandoline or julienne peeler
- Box grater
Top Tips
Cleaning Celery Root – rinse under cold water and scrub with a vegetable brush. Cut off the top and bottom to create flat, stable surfaces. Use a sharp chef’s knife (not a peeler!) to remove the thick outer layer—peel about ¼ inch deep to remove all the brown skin and crevices. Pro tip: Rub the peeled celery root with a lemon wedge to prevent browning, then grate and toss with additional lemon juice.
Cut the celery root – julienne for a lighter, deli-style crunch; grate for a softer, more traditional texture. Either works — just be consistent.
Toast (and crush) the caraway – a quick toast wakes it up; a gentle crush releases its aroma without making it bitter.
Let it rest – a short chill (20–30 minutes) helps the flavors come together without softening the vegetables.
How to make it
- Heat a small dry skillet over medium-low heat.
- Add the caraway seeds and toast for 30–60 seconds, just until fragrant.
- Remove from heat and lightly crush with a mortar and pestle, or the back of a spoon.
- In the same skillet, dry-roast the sunflower seeds. Set aside.
- If using ¼ teaspoon celery seeds, crush them gently in the mortar and pestle, or if you prefer them as a powder, use a coffee grinder.
- In a small bowl, whisk together: Greek yogurt, mayonnaise, Balsamic Dijon mustard, lemon juice, and lemon zest. Season lightly with black pepper.
- Peel the celery root and cut it into fine matchsticks (julienne) or grate it using the large holes of a box grater.
- Transfer to a large bowl and toss immediately with 1½ tablespoons lemon juice to prevent browning.
- Grate the apple and add it to the bowl with the celery root.
- Toss gently so everything stays crisp and fresh.
- Pour the dressing over the celery root and apple.
- Add the toasted caraway seeds and celery salt (start with ¼ teaspoon), then gently fold until evenly coated.
- Fold in the toasted sunflower seeds and most of the fresh dill, reserving a little for garnish.
- Taste and adjust the seasoning with
- Transfer to a serving bowl and finish with fresh dill or chopped green onion
Best ways to enjoy
As a classic side dish – serve alongside pork chops, roasted chicken, or kielbasa.
Part of a deli – style spread – with pickles, rye bread, and cold cuts.
With fish – especially good with baked salmon, trout, or herring.
In a sandwich – as a light lunch, spoon it into crusty bread or a soft roll.
Polish cuisine recipes may also like:
Storage instructions, reheating
Refrigeration: Store the salad in an airtight container in the refrigerator for up to 2–3 days.
Texture note: The flavors improve after the first day, but the celery root will soften slightly over time.
Keep it fresh: If possible, store nuts, seeds, and pomegranate separately and add just before serving.
Refreshing leftovers: Stir in a spoonful of Greek yogurt or a small squeeze of lemon juice to loosen the dressing before serving.
Not freezer-friendly: This salad contains dairy and fresh vegetables, so freezing is not recommended.
Polish Celery Root Salad Recipe – Surówka z Selera
Equipment
- chef's knife
- vegetable peeler
- cutting board
- large mixing bowl
- small bowl
- Whisk or fork
- small skillet
- Microplane or fine grater
- Mortar and pestle or spoon
- Mandoline or julienne peeler
- Box grater
Ingredients
Salad
- 2 celery root medium size celeriac, peeled and grated
- 1 tart apple Granny Smith, grated
- 1½ tablespoons lemon juice for tossing
- ¼ cup sunflower seeds dry toasted
- 1 teaspoon caraway seeds lightly toasted and gently crushed
- ¼ teaspoon celery seeds gently crushed
- black pepper to taste
Dressing
- ¼ cup full-fat Greek yogurt
- 2 tablespoons mayonnaise
- 1½ teaspoons New Canaan Farms Balsamic Dijon Mustard
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Fresh Herbs & Optional Finish
- 2 tablespoons dill finely chopped
Instructions
- Heat a small dry skillet over medium-low heat.
- Add the 1 teaspoon caraway seeds and toast for 30–60 seconds, just until fragrant.
- Remove from heat and lightly crush with a mortar and pestle, or the back of a spoon.
- In the same skillet, dry-roast the ¼ cup sunflower seeds. Set aside.
- If using ¼ teaspoon celery seeds, crush them gently in the mortar and pestle, or if you prefer them as a powder, use a coffee grinder.
- In a small bowl, whisk together: ¼ cup full-fat Greek yogurt, 2 tablespoons mayonnaise, 1½ teaspoons New Canaan Farms Balsamic Dijon Mustard, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Season lightly with black pepper
- Peel the 2 celery root. Rub it with lemon wedge to prevent it from browning. Grate it or cut it into fine matchsticks (julienne).
- Transfer to a large bowl.
- Julienne or grate the 1 tart apple and add it to the bowl with the celery root. Toss with 1½ tablespoons lemon juice to prevent browning.
- Toss gently so everything stays crisp and fresh.
- Pour the dressing over the celery root and apple.
- Add the toasted caraway seeds and celery seeds (start with ¼ teaspoon), then gently fold until evenly coated.
- Fold in the toasted sunflower seeds and most of the 2 tablespoons dill, reserving a little for garnish.
- Taste and adjust the seasoning with
- Transfer to a serving bowl and finish with fresh dill or chopped green onion
Notes
Nutrition
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Conclusion
Stop walking past celery root at the store. Make this celery salad today. It’s crunchy, tangy, fresh, and exactly what winter needs. Serve it alongside anything rich and get ready for people to ask you for the recipe.
FAQ
Can I skip the mayonnaise?
Absolutely. You can use all Greek yogurt for a lighter dressing. The salad will be slightly tangier but still creamy.
What’s the best way to cut celery root for this salad?
Julienned celery root gives the lightest, crunchiest texture. Grated celery root creates a softer, more traditional Polish-style salad.
Can I substitute the apple?
A tart apple works best, but pa ear can be used for a slightly sweeter, softer version.
Can I leave out the caraway seeds?
You can, but they add a distinctly Polish flavor. If skipping, increase the fresh dill slightly for balance.
Hungry for more? Check out the latest posts from My Omni Kitchen.
- Polish Celery Root Salad Recipe – Surówka z Selera
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