- Prepare and simmer the celeriac
Peel 900 g celeriac and slice it into cutlet-shaped pieces about 15 mm thick. Bring 1200 ml water and 8 g salt to a gentle boil in a wide pan, then add the 900 g celeriac slices and simmer for 8 to 10 minutes until the centers are just tender when pierced but not falling apart. Drain the celeriac carefully and let it steam dry for 5 minutes so the coating will cling properly.
- Set up the schnitzel coating
Preheat the oven to 220 C and line a baking tray. Place 80 g wheat flour in one shallow bowl, whisk 160 ml oat milk with 2 g salt and 1 g black pepper in a second bowl, and place 140 g breadcrumbs in a third bowl. Coat each celeriac slice first in 80 g wheat flour, then in the 160 ml oat milk mixture, and finally in 140 g breadcrumbs, pressing gently so the surface is evenly covered and no damp patches remain.
- Bake the celeriac schnitzels
Arrange the breaded celeriac slices on the tray and brush or spoon over 40 ml olive oil as evenly as possible so the crumb can brown well in the oven. Bake at 220 C for 15 minutes, turn the slices carefully, and bake for 10 more minutes until the coating is deep golden, crisp at the edges, and dry to the touch. Bake for 2 additional minutes until the crust looks evenly toasted.
- Make the horseradish dressing
In a bowl, whisk 180 g vegan yogurt with 25 g horseradish, 20 g dijon mustard, 35 ml lemon juice, 2 g salt, 1 g black pepper, and 12 ml olive oil until smooth. Finely chop 12 g dill and stir it into the dressing, then let it stand for 10 minutes so the sharpness of the 25 g horseradish softens slightly and the dill perfumes the mixture. The finished dressing should be creamy, lightly tangy, and spoonable rather than stiff.
- Slice the vegetables and greens
Thinly slice 180 g radish, halve and thinly slice 250 g cucumber, and slice 80 g red onion as finely as you can for a delicate bite. Wash and dry 200 g mixed lettuce thoroughly, then tear any larger leaves into bite-sized pieces so the salad is easy to eat with the schnitzel. Blot 180 g radish, 250 g cucumber, and 80 g red onion dry with a clean towel so the salad stays crisp.
- Dress and assemble the salad
In a large bowl, combine 200 g mixed lettuce, 180 g radish, 250 g cucumber, and 80 g red onion with 120 g horseradish dressing and toss until the leaves are evenly coated. Divide the salad among 4 plates and top each portion with baked celeriac schnitzel while still warm. Spoon over 120 g horseradish dressing and scatter 8 g dill on top for a fresh finish.
- Calories:392 kcal
- Protein:10 g
- Carbohydrates:42 g
- Fat:19 g
- Fiber:9 g
- Sugar:9 g
- Sodium:780 mg
If you love the contrast of warm, crisp cutlets against cool salad, this vegan German salad is a satisfying way to bring those flavors into a lighter meal. Celeriac is especially good here because it becomes tender and almost silky inside once briefly simmered, then develops a deeply savory crust in the oven. The breadcrumb coating gives you the familiar schnitzel-style crunch without frying, and the earthy flavor of celeriac fits beautifully with dill, mustard, lemon, and horseradish. Thinly sliced radishes and cucumber add snap and freshness, while a mix of greens keeps the plate feeling lively rather than heavy.
This is an excellent salad for a weekend lunch, a casual dinner, or a slightly more polished plant-based main for guests. The method is approachable for home cooks, but it has enough components to feel special: a cooked vegetable prepared in stages, a creamy dressing with classic Central European notes, and a composed final assembly that looks generous and restaurant-worthy. Because the celeriac is baked instead of fried, the recipe is a bit lighter while still delivering crunch. It also holds up well for short-term meal prep if you keep the dressing and baked celeriac separate until serving, making it a smart choice for anyone looking for a substantial vegan salad with German character.
