Celery Salad combines crunchy celery with fresh herbs and spices, tossed in a simple vinaigrette. Serve chilled for a crisp side dish that works year-round.
What to Do With Leftover Celery
Celery Salad is a great way to use leftover celery. Whenever I buy a whole bunch of celery, it always seems like more than I need, and the rest ends up sitting in the fridge until it gets tossed. Making this salad is one of my favorite ways to use it up instead of letting it go to waste.
This fresh celery salad is also perfect for potlucks or meal prep. The flavors only get better after a night in the fridge.
Ingredients for Celery Salad
You will need the following:
- Celery: You’ll need about 5 large celery stalks.
- Kosher Salt: Used to draw out excess moisture before tossing the celery in the dressing.
- White Wine Vinegar and Olive Oil: Whisked together for the base of our simple, tangy dressing.
- Fresh Herbs: Dill and parsley are used but this salad is flexible. Chives also work well.
- Caraway Seeds: For a subtle touch of earthy flavor.
- Granulated Sugar: Just enough white sugar to balance the vinegar without making the salad sweet.
- Ground Black Pepper
How to Make Celery Salad
STEP ONE: Salt the Celery. Place the sliced celery in a medium bowl and sprinkle with the kosher salt. Massage the salt into the celery and let it sit for 30 minutes. Drain and discard any liquid that has collected and gently squeeze excess water from the celery. Pat the celery dry with a clean kitchen towel or paper towels, then set aside.
STEP TWO: Make the Dressing. In a medium bowl, whisk together the white wine vinegar, olive oil, dill, parsley, caraway seeds, sugar, and black pepper. Adjust seasoning to taste.
STEP THREE: Put it Together. Add the celery to the dressing and toss until evenly coated.
STEP FOUR: Refrigerate and Serve. Cover and refrigerate for at least 1 hour, until chilled. Stir once more before serving. Serve cold. (The flavors continue to develop as the salad sits, so if you can make it the night before, even better.)
Why Salt the Celery?
Salting the celery before adding the dressing draws out excess moisture and gives the salad better flavor and texture. The celery stays crisp after chilling instead of watering down the vinaigrette. It only takes about 30 minutes and makes a noticeable difference in the finished salad.
Storage
- Store leftover celery salad in an airtight container in the refrigerator.
More Celery Recipes You’ll Love!
- Celery Gratin
- Sourdough and Celery Stuffing
- Vegan Cream of Celery Substitute
- Green Olive Stuffed Celery
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Celery Salad Recipe
Ingredients
- 1/4 teaspoon kosher salt
- 3 cups celery sliced 1/4-inch thick
- 2 1/2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 2 tablespoons fresh dill chopped
- 2 tablespoons parsley chopped
- 1 1/2 teaspoon caraway seeds
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon ground black pepper
Instructions
- Place the sliced celery in a medium bowl and sprinkle with the kosher salt. Massage the salt into the celery and let it sit for 30 minutes. Drain and discard any liquid that has collected and gently squeeze excess water from the celery. Pat the celery dry with a clean kitchen towel or paper towels, then set aside.
- In a medium bowl, whisk together the white wine vinegar, olive oil, dill, parsley, caraway seeds, sugar, and black pepper. Adjust seasoning to taste.
- Add the celery to the dressing and toss until evenly coated.
- Cover and refrigerate for at least 1 hour, until chilled. Stir once more before serving. Serve cold. (The flavors continue to develop as the salad sits, so if you can make it the night before, even better.)
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