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Carrot and Celeriac Noodle Salad [Vegan]

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This root vegetable spiralized salad is simple, light, and healthy lunch option. Carrot and celeriac noodles are tossed in a mixture of dijon mustard, maple syrup, and lime then topped with roasted pumpkin seeds for a nice crunch.

Carrot and Celeriac Noodle Salad [Vegan]



Cook Time



  • 2 large carrots, peeled
  • 1 medium celeriac bulb, peeled
  • 2 tablespoon dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon agave nectar or maple syrup
  • 1/2 of 1 lime, juiced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 3 tablespoons roasted pumpkin seeds
  • 2-3 tablespoons 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 spiralize all your vegetables. If you don’t have a spiralizer, you can just use a grater.
  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 refrigerator for 20-30 minutes.
  6. Once it’s marinated in refrigerator, remove and add your parsley and pumpkin seeds.
  7. Serve immediately.





Gluten-free recipes using nutrient dense foods that the whole family will love. I’m Lindsay Cotter from CotterCrunch.com. I am a gluten free nutrition specialist and wife to a former pro athlete. Even though I have a degree in Nutrition, my true passion is in Sport Nutrition and Gluten Free diets, which is why I am AASDN certified and work under a Sport Dietitian. I focus on sharing EASY DELICIOUS gluten free recipes, nutrient dense foods, and proper nutrition tips and tricks to keep your body balance.



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