This is a colorful and hearty variation of the classic Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.
1/2 medium celery root, about 8 ounces, trimmed and peeled cut into matchsticks or grated on large holes of a box grater or in a food processor
1 small to medium head radicchio, cored and thinly sliced
1/2 cup parsley leaves
1/2 cup toasted walnuts, chopped (you can do this in a skillet over medium heat in about 6-8 minutes or in a 300 degree oven in 10)
¼ cup mayonnaise
¼ cup whole milk regular or Greek yogurt (or vegan alternative)
2 tablespoons lemon juice
2 teaspoons whole grain mustard
1 1/2 teaspoons classic Dijon-style mustard
A little white wine or cider vinegar
Salt and freshly ground pepper
Put the celery root, radicchio, parsley and walnuts in a large salad bowl.
Whisk the remaining ingredients in a small bowl and pour over the veggies. Mix well and adjust seasoning to taste.