This dessert-style salad always takes me by surprise — no matter how many times I make it. It’s inspired by a very old Danish countryside recipe that my grandmother would whip up, especially in the autumn when apples were abundant. I’ve given it a raw twist, but it still carries the same cosy feeling of my grandmother’s farmhouse.
In the traditional version, the salad is made with whipped cream and grated chocolate. My raw version keeps the spirit but lightens everything up: I swap the cream for chopped cashews and the chocolate for crunchy cacao nibs. However, when I’m lucky enough to have a piece of really good 100% chocolate in the cupboard, I grate a little of that in instead.
It might sound unusual to call this a dessert salad, but trust me — despite the humble celeriac, it turns out wonderfully sweet, fresh, and satisfying. It’s the kind of dish that surprises guests in the best way.
You will need:
1 celeriac, 1 lemon, 1 dl cashew nuts, 100 g raisins, 3–4 apples, 3 tbsp cacao nibs
How to make it:
Peel and grate the celeriac. Squeeze the lemon over it right away to keep it fresh. Chop the apples into small pieces. Roughly chop the cashew nuts.
Combine everything in a large bowl: the celeriac, apples, raisins, cashews, and cacao nibs. Mix well, taste, and enjoy.
You can add small variations, as illustrated in the photos.
Here, I placed the apples below the celeriac and and used the raisins, cacoa nips and cashews as topping.
Here I grated the apples – actually the salad taste better when the apples are cut into small peices.
Here i also added tried goji-berries, hamp seeds and dried coconuts, again with the apples below the celeriac and the other stuff as toppings.
Raw Food Nordic 