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Light and Zesty Carrot Celeriac Spiralized Salad! This vegetable spiralized salad is simple and healthy to make, not to mention delicious! A paleo, vegan, and whole 30 friendly veggie noodle salad option you can make under 30 minutes.

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 tbsp dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar (or red wine vinegar)
  • 1 tsp 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 tsp black pepper
  • 1/2 tsp sea salt
  • 3 tbsp or more or roasted pumpkin seeds
  • 23 tbsp chopped parsley


  1. First clean your vegetables. Cut off the tops to both carrot and the celeriac.
  2. Peel with a peeler.
  3. Place in spiralizer and spiral all your vegetables. If you don’t have a spiralizer, you can just use a grater or julienne cut.
  4. Place noodles in bowl and add in all your ingredients minus the parsley and seeds.
  5. Toss the noodles with the marinade and let it sit in the fridge for 20-30 minutes.
  6. Once it’s marinated in fridge, remove and add your parsley and pumpkin seeds.
  7. 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