Cucumber And Celery Root Salad

This cucumber salad is a light and refreshing addition to summertime meals. Originally it called for celery seed, but I used celery root, or celeriac, instead. A close cousin to celery, celeriac has a crisp, extra pungent celery-like flavor that combines nicely with the cucumbers, herbs and sour cream also in this recipe.

You can find celery root at your grocery store in the produce section. It is round and knobby in appearance. When selecting celery root look for one that is small in size, heavy and firm. The outside may be a bit dirty, but should be free of blemishes.



Begin by making the dressing. In a medium sized bowl combine the salt, sugar and vinegar. Now add the sour cream and stir until well blended. Next mix in the dill and chives.

Wash and peel the cucumbers. If you are feeling fancy drag fork tines down the length of the peeled cucumber to create grooves that add a decorative edge once sliced. Now slice the cucumbers paper thin.

I find that both the cucumbers and celery root brown a little when peeled, so I like to squeeze a little lemon juice over both before adding them to the sour cream dressing.

Add the cucumber slices and slivered celery root to the dressing and chill for about 1 hour before serving.

You will find that this recipe gets better with time as the flavors of the cucumbers and dressing blend together.


Time to prepare: 1 hour, 15 minutes.


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