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Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant celeriac, radish, and watercress salad is a masterclass in texture and balanced flavours. The earthy, nutty crunch of coarsely grated celeriac provides a sturdy base for the peppery bite of fresh radishes and watercress. A homemade mustard seed dressing ties the components together, offering a sophisticated tang from white balsamic vinegar and a delightful toasted aroma from the warm seeds. It is a refreshing alternative to traditional coleslaw that feels modern and elegant on the plate.

As a naturally vegan dish, this salad is an excellent choice for a light lunch or a smart side dish alongside roasted vegetables or plant-based proteins. The combination of seasonal root vegetables and leafy greens ensures it is nutrient-dense and satisfyingly crisp. For the best results, use a food processor to grate the celeriac quickly, ensuring it retains its firm bite before tossing with the zesty dressing.

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Ingredients for Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing

  • 2 tablespoons yellow mustard seeds

  • 120ml white balsamic vinegar

  • 1 tablespoon Dijon mustard

  • 30g minced shallots (2 medium)

  • 2/3 cup extra-virgin olive oil

  • 2 large bunches watercress, thick stems trimmed (about 600g packed)

  • 675g celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater

  • 20 radishes, trimmed, thinly sliced

How to make Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing

Stir mustard seeds in dry skillet over medium heat until lightly toasted and starting to pop, about 3 minutes. Transfer to bowl; cool. Add vinegar, mustard, and shallots; whisk to blend. Gradually whisk in oil. Season with salt and pepper.

Toss watercress in large bowl with enough dressing to coat lightly. Divide watercress among plates. Combine celery root and radishes in same bowl; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top watercress with celery root mixture and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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