This Celery Salad is a handy recipe to use up leftover celery we all have lurking at the back of the fridge, usually buying a whole bunch only to use just one or two stalks for a recipe. It’s sort of pickled, sort of salsa/relish-like, and seriously good!
Welcome to Day 4 of the inaugural Holiday Salad Marathon, a series where I’m doing the polar opposite of the usual baking countdowns and bringing you a new salad recipe every single day through to Christmas Eve!
I’ve got a bit of a unique one for you today ….
Celery Salad
I do not go out of my way to make this salad. It’s simply a means to use up leftover celery which I always seem to have. It’s an essential flavour base in small quantities in so many dishes such using as a soffritto / mirepoix for Italian classics like Beef Ragu and Osso Bucco, or finely diced for meat fillings such as in Sausage Rolls.
But it is never a star ingredient (sorry celery – but we both know it’s true). So what to do with the rest of the bunch?
Make this Celery Salad!
What Celery Salad tastes like
The flavour profile is a little bit unique, using a combination of caraway seeds and fresh dill. But this is what makes it so good! They work extremely well together, with the subtle earthy aniseed flavour of the caraway seeds echoing the fresh flavour of the dill.
If you’re wary, have a browse of the glowing reviews on the RecipeTin Family No-Mayo Coleslaw that also uses this combination. 🙂 First timers are always pleasantly surprised!
What you need
Here’s what you need to make this Celery Salad:
How to make this Celery Salad
Finely slice the celery on an angle, then toss it together with everything else. Leave it to sit for 10 minutes so the dressing softens the celery a touch and the flavours meld together. Then serve immediately or leave it for up to 2 days. The longer you keep it, the softer the celery becomes, and starts to kind of pickle (but not as sour as a true pickle). It is highly addictive!
How to serve it
This is a small batch salad. 5 celery stalks that the recipe calls for makes a side salad for just 2 – 3 people. I consider it more to be one of those extra salads that you put out for variety, sort of like you do pickles actually.
In terms of pairings, it will go well with any Western foods. The caraway, dill and “pickling” quality however does give it a Northern/Central European vibe – think eastern France, Scandinavia, Germany and beyond. So it’d go particularly well with traditional dishes from these regions like crispy crackling roast pork, smoked fish or gravlax, smoked salmon dip, quiche lorraine, or alongside potato rosti to cut through the richness. But it’s equally at home alongside any Western-style protein mains, particularly white meats: fish, chicken and pork.
Love to know what you think if you try it! – Nagi x
What is the Holiday Salad Marathon?
This is my inaugural Christmas recipe countdown where I am sharing 30 salad recipes in a row until Christmas Eve – something completely different to people’s usual baking countdowns!
These salads are in addition to my regular 3 new recipes a week. Because aren’t you bored of the usual tomato-cucumber-lettuce garden salad routine??
Click here to see all the Holiday Salad Marathon recipes to date, or sign up for instant updates and you’ll receive a free email alert whenever I publish a new salad! 🙂
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Leftover Celery Salad
Ingredients
- 5 ribs celery
- 3 tbsp dill , finely chopped
- 2 tbsp parsley , finely chopped
- 1.5 tsp caraway seeds
- 2 1/2 tbsp white wine vinegar , red wine vinegar or cider vinegar
- 3 tbsp extra virgin olive oil
- 2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Remove the leaves from the celery and trim off the dirty base. Finely slice on the diagonal into 4mm / 1/6″ slices.
- Toss in a bowl with remaining ingredients. Set aside for 10 minutes before serving.
- Keeps for up to 3 days in the fridge – the celery softens and becomes even more pickle like.
Recipe Notes:
Nutrition Information:
Life of Dozer
So unimpressed with my offering….
This was a huge hit at Thanksgiving. I had celery left over and pulled it together quickly. I always do one “experimental” dish at the holidays and this has so far been the winner!
Not shocked that Dozer was unimpressed with the celery! This looks delicious, I love dill and am always looking for recipes to use it.
One of the best salads I’ve ever eaten was thinly sliced celery and fennel, artichoke hearts, halved cherry tomatoes, and creamy Italian dressing. It was on a cruise and I loved it so much they brought me a second helping. I don’t have a written recipe but it was easy to recreate at home. I’ve used purchased dressing or just added a little mayo to homemade and bottled Italian dressing and it’s always good, though it doesn’t keep well. It’s best eaten right away as it gets watery.
Sounds delicious Karen!!! N x
I love celery..I’ll try this salad as in now.. parsley and dill are growing wild in my garden..caraway seeds in my pantry…
Love this recipe! Very tangy and crunchy with a slight aniseed aftertaste. Thanks!
Loving your unique salad recipes Nagi! What kitchen knife do you use? Cheers
Dill and caraway ? Never mind the baseline vegetable – as a Northern European child, you had me hooked ! To the point I am more than willing to buy half a head of celery always available at the supermarket ! This looks and sounds great . . . will be tried in a hurry !
I haven’t made this yet but I know it will be just my thing! I love a light pickle, and I have lovely fresh dill in my courtyard, which I am madly using in just about everything I can. The only ingredient I need to pick up is…celery! This is on the menu today.
I hope you love it Wendy – yum I can just smell the fresh dill! N x
I love celery, Nagi!!! This sounds amazing. Another side dish for Thanksgiving ❤️❤️❤️
Enjoy Rozanne!!! N x
This sounds so refreshing. Have some lurking in my fridge. Here is a tip for extending the shelf life of celery. Wash, dry, cut stalks in half and wrap in aluminum foil. Celery stays crisp much longer. Although with this recipe, I might not need it to.
At last, an excellent use for leftover celery, can’t wait to try it,
Enjoy Tricia!! N x
This sounds so different and lovely, I can’t wait to try it. Would dried dill work here? If so, how much? (I never remember if it’s more or less for dried vs. fresh.)
1tbsp fresh = 1tsp dried is the general rule (there’s always one!) so here you would use 3tsp/1tbsp dried dill (3tsp is the same as 1tbsp). And 2tsp dried parsley