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Overhead view carrot and celery root spiralized 'noodles' salad in white bowl.

Marinated Carrot Celeriac Spiralized Salad {Vegan, Paleo}

  • Author: Lindsay Cotter
  • Total Time: 11 minutes
  • Yield: 2 1x


A Vegan and Paleo friendly spiralized salad tossed in a light olive oil mustard dressing. SEE NOTES for options if you don’t have a spiralizer.


  • 2 large carrots (peeled)
  • 1 medium celery root/celeriac bulb (peeled) – See notes for alternative vegetables
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons olive oil
  • 1 Tablespoon apple cider vinegar (or red wine vinegar)
  • 1 teaspoon honey or agave nectar (maple syrup is fine too. It’s just for a sweetener) – omit for whole 30
  • 1/2 of a lime (juiced)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 3 Tablespoons or more or roasted pumpkin seeds
  • 23 Tablespoons chopped parsley


  1. First clean the vegetables. Cut off the tops to both carrot and the celeriac and peel with a peeler.
  2. Place in spiralizer and spiral all the vegetables. If you don’t have a spiralizer, you can just use a grater or julienne cut.
  3. Place noodles in bowl and add in all the ingredients minus the parsley and seeds.
  4. Toss the noodles with the marinade and let it sit in the fridge for 20-30 minutes.
  5. Once it’s marinated in fridge, remove and add the parsley and pumpkin seeds.
  6. Serve immediately or keep in fridge for later.


Don’t have spiralizer? Simply julienne cut the vegetables.

Don’t have celeriac available? No problem! Try turnips, Jicama, or Daikon radish.

  • Prep Time: 10 min
  • Cook Time: 1 min
  • Category: salad
  • Cuisine: American


  • Serving Size: 1
  • Calories: 183
  • Sugar: 3.5g
  • Sodium: 315mg
  • Fat: 10.5g
  • Saturated Fat: 1g
  • Carbohydrates: 14g
  • Fiber: 3.5g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: spiralized, vegetables, salad, gluten free, whole 30, vegan, paleo