German Celery and Apple Salad Selleriesalat Recipe
Selleriesalat is a crunchy salad made from celery and apple in a light yogurt-and-mayonnaise dressing, often served in Germany as a side for sandwiches or grilled dishes. It’s a bit like French celery remoulade, but simpler and milder in flavor. It’s great for refreshing the palate alongside richer, meat-based dishes.
This salad combines crisp celery and juicy apple in a creamy yet light dressing, giving a refreshing contrast to hearty dishes. It’s quick to prepare, uses simple ingredients and tastes even better after a short rest in the fridge.
Chef's tips
Grate the celery and apples just before mixing with the dressing so they stay as crunchy and fresh as possible. If you prefer a milder flavor, briefly blanch the celery sticks in boiling water and cool them before using. Adjust the sweetness and acidity to your taste – different apple varieties will change the balance.
How to serve
Serve chilled in a small bowl next to grilled meats, sausages or fish. It also works well as a topping for open-faced sandwiches or as part of a cold buffet with other salads and breads.
Ingredients
- celery - 400 g
- apples - 2 pieces
- lemon juice - 2 tablespoons
- yogurt - 150 g
- mayonnaise - 2 tablespoons
- sugar - 1 teaspoon
- salt - 0.5 teaspoons
- pepper - 0.25 teaspoons
- parsley - 2 tablespoons
Preparation
- Peel the celery thoroughly to remove the tough outer skin. Grate it on a coarse grater or cut into very thin matchsticks.
- Immediately drizzle the grated celery with 1 tablespoon of lemon juice and mix so it doesn’t turn brown.
- Wash the apples, remove the cores and grate them on a coarse grater or cut into thin matchsticks. Immediately drizzle with the remaining lemon juice and mix.
- In a separate small bowl, mix the yogurt, mayonnaise, sugar, salt and pepper until you have a smooth dressing.
- Transfer the celery and apples to a large bowl, pour over the dressing and mix thoroughly so all the pieces are coated.
- Finely chop the parsley and add it to the salad. Mix again.
- Taste and, if needed, season with an extra pinch of salt, sugar or lemon juice – the flavor should be lightly sweet-and-sour and fresh.
- Place the salad in the fridge for at least 20–30 minutes so the flavors meld and the celery softens slightly.
- Before serving, stir the salad again and, if necessary, pour off any excess liquid that has collected at the bottom of the bowl.
Storage
Keep leftovers in the fridge in a closed container and eat within 1–2 days. Stir before serving and adjust seasoning with a little extra lemon juice or salt if the flavor has mellowed. The celery will soften over time but will still be tasty.
