Vegan celeriac and carrot salad

Vegan celeriac and carrot salad with cashew butter, hazelnuts, lemon and parsley: creamy, fresh and crunchy – an easy plant-based side.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 310 kcal per serving
• Protein: 8 g
• Fat: 24 g
• Carbs: 15 g

Ingredients

• 200g celeriac
• 200g carrots
• 2 tbsp cashew butter
• 30g hazelnuts
• 1 tsp lemon juice
• 1 bunch of parsley

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · grater

1. Peel the celeriac and carrots and grate both into coarse sticks.
2. Toast the hazelnuts in a dry frying pan until fragrant and the skins start to come away in places. Let them cool briefly and chop roughly.
3. Stir the cashew butter with the lemon juice and a little warm water to make a creamy dressing.
4. Wash the parsley and chop it finely. Put the celeriac and carrots in a bowl and mix everything with the dressing.
5. Fold in the chopped hazelnuts and parsley, or scatter them over at the end.
6. To serve, let the salad stand briefly and serve fresh – as a side or a light lunch.

Good to know

A salad like this looks plain at first and then turns out surprisingly well rounded. Crunchy, creamy, fresh – and that's exactly why it's so good. I especially like it when I want something light with some bite.

Swaps

Cashew butter → almond butter (also provides plant fats and some vitamin E); hazelnuts → walnuts (contain fibre and omega-3 fatty acids); parsley → chives (bring fresh herby notes and some vitamin K); lemon juice → apple cider vinegar (tangy freshness for the dressing).

Allergens

Contains tree nuts (hazelnuts and cashews). For children, grate finely and swap the nuts or chop them very small if needed; in pregnancy, it's fine with fresh, thoroughly washed ingredients. Contains: celery (celeriac).

Dairy-free recipes