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.
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.
