Carrot Salad with Honey-Lemon Dressing

September/October 2009

Your rating: None Average: 3.6 (32 votes)

Here we combine carrots and celery root (also known as celeriac) in a quick shredded slaw. Try it as a change from an ordinary mixed green salad.

"This was very good and my husband loved it! I didn't have celaric root so I chopped up regular celery and it was crisp, crunchy and sweet yet tangy. A real light treat! "
Carrot Salad with Honey-Lemon Dressing

Makes: 4 servings, about 3/4 cup each

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  • 2 tablespoons walnut oil or canola oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 small shallot, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups shredded carrots, (about 4 medium)
  • 1 cup peeled and shredded celery root (see Note)
  • 1/4 cup golden raisins
  • 1/4 cup chopped walnuts, toasted (see Tip)


  1. Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add carrots, celery root, raisins and walnuts; toss to combine.

Tips & Notes

  • Ingredient Note: Look for celery root (or celeriac) in the refrigerated produce section near other root vegetables. To peel it, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to remove all the fibrous skin.


Per serving: 190 calories; 12 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 22 g carbohydrates; 2 g protein; 3 g fiber; 357 mg sodium; 384 mg potassium.

Nutrition Bonus: Vitamin A (204% daily value), Vitamin C (16% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 2 vegetable, 2 fat

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