Celery Root Noodles + Shaved Brussels Sprouts with Aged Balsamic Aioli

Celery root is an unsung root veggie with a distinctive, savory celery flavor and clean, light color beneath its gnarly skin. This fall-centric combo of flavors and textures is at once nourishing and fresh. Once dressed, the flavors just get better. Shown here with a plant-based Almond ‘Feta’. Recipe for that to come…

Yield: 3-4 servings


Aged Balsamic Dressing:

2 heaping tablespoons soaked walnuts

2 tablespoons aged balsamic vinegar

1 tablespoon + 1 teaspoon umeboshi plum vinegar

1 teaspoon balsamic vinegar

1 teaspoon maple syrup

1/8 - ¼ teaspoon sea salt, to taste

¼ teaspoon freshly ground black pepper

6 tablespoons olive oil

Brussels & Celeriac:

½ lb. Brussels sprouts, trimmed, sliced thinly on a mandolin or by hand

1 medium celeriac, trimmed, peeled, sliced into threads on a spiralizer or saladacco

2 scallions, thinly sliced

¼ cup chopped flat-leaf parsley

¼ cup Castelvetrano olives, pitted and chopped


Aged Balsamic Dressing:

In a blender (preferably a high speed blender) combine all ingredients except olive oil. Blend at high speed until smooth. If necessary to aid blending, add 1 tablespoon of olive oil. With the motor running, drizzle in olive oil in a slow, steady stream until emulsified. Season to taste with salt as desired.

Brussels & Celeriac:

1. Prepare vegetables as directed.

2. Make a few cuts into the celeriac root to shorten the threads for easier serving.

3. Toss together all ingredients.


Add dressing to vegetable mixture and coat and toss. The salad should be lightly dressed and you may have dressing left over.

Garnish with freshly ground black pepper

Tagged:   gluten-free plant-based raw + living foods