Jewish Federation of Cleveland

Carrot and Celery Root Salad

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8-10 carrots, peeled
1 large celery root, trimmed and peeled and cut into large chunks
4 sprigs fresh parsley stems removed, finely chopped
juice from 2 large lemons
¼ tsp. salt
1-2 tbsp. canola oil


  1. Using the shredding attachment of a food processor, shred carrots and celery root chunks.
  2. Place in a serving bowl and add remaining ingredients.
  3. Mix well and adjust salt if necessary.
  4. Let sit for ½ hour or more before serving so flavors meld.