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Celeriac Rice and Roast Carrot Salad with Cashew Cheese

Celeriac Rice, Celeriac recipes, Low carb salad recipe, vegan salad, food photography, Modern Food Stories

This Celeriac Rice Salad is simply delicious. Packed with flavour and is grain free so good for your gut health, especially for those of you like me who have an autoimmune condition or compromised gut lining. I used to miss grains but not anymore, now I just get creative and make faux grains from different vegetables instead!

We all know cauliflower rice in all its guises is smoking hot right now in health news but have you tried celeriac rice? OMG it’s a game changer guys. It’s nuttier than cauliflower rice and in my opinion nicer. It is slightly higher in carbs so if you’re following a Keto diet, feel free to substitute part cauliflower for the celeriac and do a mix. I’d also use this dish as a side and pair with protein if you’re on a strict Keto diet.

For those of you following Autoimmune Paleo (AIP), simply leave out the pistachios and nut cheese. You can top with avocado instead. If you’re on the reintro stage you should be fine with the whole dish, just depends how you tolerate nuts. Remember, soaking them first to activate them aids with digestion.

I hope you love this recipe as much as I do. I make variations of it all the time. Keep your eyes peeled for my Mediterranean Celeriac Rice version coming soon! Jo x

Celeriac recipes, Low carb salad recipe, vegan salad, food photography, Modern Food Stories
Celeriac recipes, Low carb salad recipe, vegan salad, food photography, Modern Food Stories
Celeriac Rice and Roast Carrot Salad with Cashew Cheese
Overview
Serves:
4 - 6
Difficulty: Easy
INGREDIENTS
  • 290 g baby carrots
  • 1 tbsp extra virgin olive oil
  • Pinch of Pink Himalayan or sea salt
  • 400 g celeraic
  • 60 g cashew cheese (or feta if not dairy free)
  • 15 g fresh coriander, chopped
  • 15 g fresh parsley, chopped
  • 5 g fresh mint, chopped
  • 30 g pistachios
  • 1/2 of a small pomegranate
DRESSING
  • 2 tbsp extra virgin olive oil
  • 1 tbsp toasted sesame oil
  • Juice of 1/2 lime
  • 1 tbsp coconut aminos
  • 1 tbsp gringer, grated
  • Pinch of Pink Himalayan or sea salt
  • Good pinch of cracked black pepper
Method
  • Preheat the oven to 200C (fan assisted) 220C / 425F.
  • Place the baby carrots on a roasting tray. Toss with 1 tbsp of olive oil and a pinch of salt. Roast for 25 minutes until golden.
  • Peel the celeriac and chop into chunks. Using a food processor with an S blade, pulse until it resembles a rice consistency. Just the same as you would when making cauliflower rice.
  • Place the celeriac rice in a glass bowl and microwave for 2 - 3 minutes until soft. Option to steam if you prefer. Allow to cool slightly, transfer to a muslin cloth or fine tea towel and squeeze out the excess water. This is the secret to making it fluffy!
  • Remove the seeds from the pomegranate.
  • Mix all the dressing ingredients together in a small bowl.
  • Toss the celeriac rice, roasted carrots, pomegranate, pistachios, herbs and dressing together in a mixing bowl. Transfer to your serving plate and top with cashew cheese, or feta.
Print Recipe
Overview
Serves:
4 - 6
Difficulty: Easy
INGREDIENTS
  • 290 g baby carrots
  • 1 tbsp extra virgin olive oil
  • Pinch of Pink Himalayan or sea salt
  • 400 g celeraic
  • 60 g cashew cheese (or feta if not dairy free)
  • 15 g fresh coriander, chopped
  • 15 g fresh parsley, chopped
  • 5 g fresh mint, chopped
  • 30 g pistachios
  • 1/2 of a small pomegranate
DRESSING
  • 2 tbsp extra virgin olive oil
  • 1 tbsp toasted sesame oil
  • Juice of 1/2 lime
  • 1 tbsp coconut aminos
  • 1 tbsp gringer, grated
  • Pinch of Pink Himalayan or sea salt
  • Good pinch of cracked black pepper
Method
  • Preheat the oven to 200C (fan assisted) 220C / 425F.
  • Place the baby carrots on a roasting tray. Toss with 1 tbsp of olive oil and a pinch of salt. Roast for 25 minutes until golden.
  • Peel the celeriac and chop into chunks. Using a food processor with an S blade, pulse until it resembles a rice consistency. Just the same as you would when making cauliflower rice.
  • Place the celeriac rice in a glass bowl and microwave for 2 - 3 minutes until soft. Option to steam if you prefer. Allow to cool slightly, transfer to a muslin cloth or fine tea towel and squeeze out the excess water. This is the secret to making it fluffy!
  • Remove the seeds from the pomegranate.
  • Mix all the dressing ingredients together in a small bowl.
  • Toss the celeriac rice, roasted carrots, pomegranate, pistachios, herbs and dressing together in a mixing bowl. Transfer to your serving plate and top with cashew cheese, or feta.
Print Recipe

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