Bitter orange gives celery root a floral acidity in this Antalya salad, a bright side for warm weather.
16 min prep
Keeps the screen on · step-by-step guide · built-in timer
Cut and prepare Kereviz and Turunc suyu as described for the Kereviz step.
Complete the Kereviz step carefully, keeping the Kereviz order unchanged.
Mix Kereviz and Turunc suyu until evenly combined.
Serve with the garnish or side described in the Kereviz step.
Salatayı 10 dakika buzdolabında dinlendirip servis edin.
Soslandıktan sonra bekletmeden servis edin, çıtır doku bozulmasın.
💡 Tip: Handle Kereviz with attention to moisture and timing so it keeps a clear texture beside Turunc suyu.
🍽️ Serving suggestion: Serve cold with the recipe's suggested garnish, keeping Kereviz as the main focus.
~155
kcal calories
3
g protein
18
g carbs
8
g fat
4g
Sugar
1.8g
Fiber
358.2mg
Sodium
2.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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