Paired with orange zest and crunchy toasted coriander seeds, this winter salad is an unexpected blend of flavors that will add to any dinner menu.
- 2 cups celery root, chopped
- 1 cup carrots, chopped
- 1 tsp apple cider vinegar
- 1 TBSP fresh thyme
- 2 TBSP olive oil
- 1 TBSP orange zest
- 2 TBSP whole coriander seeds
- salt to taste
With a vegetable peeler, remove skin on celery root. Chop into 1-inch sized
You’ve met your free view limit. To access the full article, please login or subscribe.
Already a subscriber?
Log in now
Subscribe Today
Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.
Subscriptions include:
- Immediate access to all web content.
- Immediate access to our library of 40+ back issues.
- 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
- Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Great post! What would you suggest as a replacement for the carrots for us #Banters?
We’d give cauliflower a try!