German Apple and Celery Salad Apfel-Sellerie-Salat Recipe
A light, crunchy salad with apple, celery stalks and nuts, popular in Germany as a side dish to roast meats or as a quick supper with bread. It’s fresh, slightly sweet-and-sour and very simple. It’s similar to the French Waldorf salad, but in a more homely version.
In many German households, this salad is served alongside roasts, cold cuts, and on buffet spreads instead of heavy mayonnaise-based salads. It’s a locally simplified, more everyday version of the American Waldorf salad.
This salad combines simple ingredients into a refreshing, crunchy side that works with many main dishes. The balance of sweet apples, tangy yogurt dressing and nutty walnuts makes it both light and satisfying.
Why this version works
- Soaked raisins don’t draw moisture out of the dressing, so the salad stays creamy for longer.
- Thin slices of celery add crunch without an overpowering, sharp flavor.
- Lightly toasted nuts have a more intense flavor and a pleasant crispness.
- A dressing based mainly on yogurt is light, while a little mayonnaise adds silkiness.
Chef's tips
Choose firm, crisp apples so they hold their shape. Don’t skip soaking the raisins – it makes them plumper and more pleasant in the salad. Adjust the dressing to your taste: more lemon for freshness, more honey for sweetness.
How to serve
Serve chilled, ideally after 15–20 minutes in the fridge so the flavors blend. It pairs well with roast chicken, turkey or baked fish, and also works as a standalone light meal with wholegrain bread.
Watch out for
- Don’t cut the apples too far in advance without lemon juice – they will darken quickly and the salad will lose its fresh look.
- Don’t add too much honey at once; once combined with the raisins, the salad will become noticeably sweeter anyway.
- Don’t overdo the amount of celery if you’re using fewer apples, as it can easily overpower the flavor.
Ingredients
- apples - 3 pieces
- celery stalks - 3 stalks
- walnuts - 40 g
- raisins - 30 g
- natural yogurt - 150 g
- mayonnaise - 1 tablespoon
- lemon juice freshly squeezed - 1.5 tablespoons
- honey - 1 teaspoon
- salt
- black pepper
Preparation
- Pour hot water over the raisins and set aside for 5 minutes to soften, then drain and pat dry.
- Roughly chop the walnuts. If you have time, toast them in a dry pan for 3–4 minutes until fragrant, then let them cool.
- Wash the apples, remove the cores and cut into thin sticks or small cubes. Immediately drizzle with lemon juice so they don’t turn brown.
- Wash the celery stalks, trim the ends and slice into thin pieces.
- In a bowl, mix the yogurt, mayonnaise, honey, a pinch of salt and pepper. Taste the dressing and add more lemon juice or honey if needed.
- Put the apples, celery, raisins and most of the walnuts into a large bowl. Pour over the yogurt dressing and gently mix until everything is well coated.
- Sprinkle with the remaining walnuts and serve immediately or after a short chill in the fridge.
Storage
The salad tastes best fresh, but you can store leftovers covered in the fridge for up to 1 day. The apples will soften slightly, but the flavors will meld nicely. Stir briefly before serving again.
I like this as a quick solution when I need a fresh side dish and only have basic ingredients at home. It feels a bit like a Waldorf salad, but simpler and more everyday.
