Step 1

Place celery root on cutting board. With a sharp knife, carefully go around celery root to peel skin layer.

Step 2

In small large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt and black pepper until fully combined.

Step 3

Cut celery root in 2 or 3 large chunks. Using a mandoline on its julienne setting, carefully shred the celery root.

Step 4

Add shredded celery root to bowl with dressing mixture, add chopped parsley and mix together with spatula, until celery is fully coated. Cover bowl with lid or plastic wrap, and place in fridge for at least 30 minutes for flavors to get together. Adjust salt and pepper to taste if needed. Enjoy!