Gather all ingredients before starting the recipe.

• Peel and julienne 1/2 bulb celeriac and julienne 2 whole Granny Smith Apples, leaving the peel on. Very finely slice 2 stalks celery. Transfer to a large mixing bowl.
• Add1/3 cup Marukan seasoned rice wine vinegar to the vegetables and toss to coat evenly to prevent browning.
• Add 1 tsp celery seeds and season with kosher salt and freshly ground black pepper. Adjust seasoning if required.
• Refrigerate for at least one hour, then transfer to a serving bowl and garnish with fresh celery leaves.