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.
In German homes, Selleriesalat often appears alongside a board of cold cuts, cheeses and bread as a quick, chilled side dish. It plays a similar role to Polish cucumber salad or celery slaw, but with a more pronounced citrus note.
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.
Why this version works
- Yogurt with a small amount of mayonnaise makes the dressing creamy yet still light.
- Adding lemon juice to the celery and apples right away protects their color and boosts freshness.
- Grating on a coarse side or cutting into matchsticks keeps the crunch instead of turning the salad into mush.
- A short resting time in the fridge lets the celery soften slightly without going limp.
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.
Watch out for
- Don’t grate the celery in advance without lemon – it darkens quickly and turns grey.
- If you grate the celery too finely, it will release a lot of juice and the salad will become watery.
- Don’t overdo the sugar – it should just round out the acidity, not turn the dish into dessert.
Substitutions
- You can replace part of the yogurt with 12–18% sour cream if you prefer a richer, creamier dressing.
- You can swap the parsley for dill or chives for a different aroma.
- If you want to use less sugar, replace sweeter apples (e.g. Gala) with more tart varieties (e.g. Reinette / Grey Reinette).
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 thick, fibrous skin until only the pale flesh remains. Grate it on a coarse grater or cut into very thin matchsticks – the pieces should be clearly noticeable when you bite into them.
- Immediately drizzle the celery with 1 tablespoon of lemon juice and mix very well so every piece is coated – the edges shouldn’t start to brown.
- Wash the apples, remove the cores and grate them on a coarse grater or cut into thin matchsticks of a similar thickness to the celery. Drizzle with the remaining lemon juice and mix until the pieces look glossy and light in color.
- In a separate bowl, mix the yogurt, mayonnaise, sugar, salt and pepper until you have a smooth, uniform dressing with no lumps. Taste it – it should be lightly sweet‑and‑tangy, with the salt noticeable but not overwhelming.
- If the apples are very juicy, gently squeeze out the excess juice with your hand. Transfer the celery and apples to a large bowl, pour over the dressing and mix thoroughly so all the strands are thinly but evenly coated; the mixture should be moist but not swimming in dressing.
- Finely chop the parsley and add it to the salad. Mix again so the greens are evenly distributed and brighten up the color.
- Taste the salad and, if needed, season with an extra pinch of salt, sugar or a little more lemon juice – the flavor should be distinctly fresh, with a gentle apple sweetness and a noticeable celery note.
- Place the salad in the fridge for at least 20–30 minutes so the flavors meld and the celery softens slightly while still staying crunchy. Before serving, stir again and, if necessary, pour off any excess liquid from 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.
Selleriesalat is one of those classic German side dishes that always seems to appear at family gatherings and barbecues. It’s simple, refreshing and surprisingly versatile – and a great way to use up leftover celery and apples in the fridge.
