I experienced it for the first time when I cut the apple too early and found that the salad had some weird brown spots – I had no idea it oxidized so quickly. But it didn’t matter anymore once I mixed everything together because the smell of freshly grated celery with carrot saved the day, as if the apple in the salad had been revived and no one would ever know it was there. Every time I make this combination, I end up with slightly different quantities because I don’t have the patience to weigh or measure anything. The first time I made it, I ended up with a gigantic amount and ate it for three days straight, with anything – even on bread, if you can believe that.
Here comes the info, because I know it’s important if you want to plan a bit. I do it like this: a maximum of 15-20 minutes for everything, without rushing, for two hungry people or four if you have something else on the table. You can’t go wrong, unless you spill salt everywhere or squeeze the lemon too hard (who puts lemon if you don’t have vinegar…). It’s one of the simplest recipes, zero chef talent required, just a little patience for grating.
I keep making it because it’s quick and saves me when I crave something refreshing and nothing cooked over fire appeals to me. Seriously, if you have a celery root, an apple, and some carrots in the fridge, you have no excuse. Plus, you can throw in some nuts if you feel like having something crunchy, or if you want to impress someone without looking like you spent too much time in the kitchen. Plus, it’s the salad my child eats, who won’t touch celery even if I promise them anything. I’ve tried all sorts of dressings, but this version remains the base.
1. First, I peel the celery root. I always make a mess on the counter, especially when I pull off those silly fibers from the edges. I wash it quickly and set it aside so it doesn’t dry out too much while I deal with the carrots. I peel the carrots, wash them, and cut off the ends, just because I think they don’t belong in the salad.
2. I grate them using a large grater. Don’t make the mistake of using a small one, because it turns into mush and you lose the texture. I never use the food processor either, because I don’t like how it crushes the fibers. I only peel the apple at the end so it doesn’t oxidize. I grate it on the large grater too. Some people put the apple in with the skin, but I’ve noticed that sometimes it turns bitter if it’s too old, so I prefer to peel it.
3. I gather everything in a large bowl. I add salt to taste (usually starting with half a teaspoon, but I go by eye), freshly ground pepper (it’s fine without if you don’t like it), and a splash of olive oil. I always argue with myself about the oil, because if I put in too much, it’s no longer crunchy, and if I put in too little, it seems dry. So for half a celery, with 2-3 carrots and an apple, I use about a tablespoon of oil. I mix gently with my hands so I don’t crush everything. Then I add apple cider vinegar, about a tablespoon or two, depending on how tangy you want it. I’ve tasted all sorts of vinegars, but this one seems to go best.
4. If I feel like upgrading, I add a handful of chopped nuts, not too finely, so you can feel them while chewing. You can toast them in the oven for two minutes beforehand, but I admit I usually just throw them in straight from the bag.
5. I mix everything and taste. Now is the time to adjust if you want it saltier, more sour, or if you feel something is missing. Sometimes I squeeze a little lemon if the apple isn’t tangy enough.
6. I let it rest for 10 minutes, not just because it’s better when the flavors have a chance to combine. But no longer, because it starts to release water and gets too soft.
A tip if you want to make it for more people: keep the ingredients cut separately and mix them only when it’s ready to eat. This way, it doesn’t oxidize and doesn’t get mushy.
If you don’t have olive oil, sunflower oil works too, but make sure it’s not the strongly flavored kind. Apple cider vinegar gives a milder taste, but you can also use wine vinegar, just make sure it’s not too strong. You can also toss in some pumpkin or sunflower seeds if you don’t have nuts on hand. I’ve tried it with chopped parsley, but I didn’t like it, although I know someone who uses lovage. Everyone has their own quirks.
It pairs very well with any kind of roasted meat, grilled dishes, or even a heavier stew. I often serve it alongside meatballs or a lentil dish to balance the meals. If you’re fasting, it’s amazing just with some whole grain bread or warm flatbread. And if you feel like treating yourself, it surprisingly goes well with a glass of dry white wine that’s not too aromatic.
There are countless variations, seriously. If you don’t want apple, you can use pear, but make sure it’s not overripe, or it turns mushy. Some people add a bit of sour cream or yogurt, but I don’t trust the combination of oil and yogurt, so I skip it. Instead of nuts, you can also use hazelnuts or almonds, but again, just chopped enough to be slightly crunchy. If you want to make it a bit more substantial, you can add a tablespoon of mayonnaise, but then it’s not quite as fresh and only goes well with some meat on the side. I’ve heard of someone who adds raisins, but I haven’t gone that far; I like to keep it simpler.
What’s this salad good for? Well, with almost anything, but I especially love having it with a buffet-style meal: baked potatoes, roasted meat, or oven-baked fish. It also works in a complete lunch menu: a clear soup, followed by this salad with a more serious main dish. Or, if you have nothing else, it’s great for breakfast with cheese or even with a boiled egg. I’m serious, it works for me in any combination.
Frequently asked questions – or the ones I get from those who don’t believe it’s that simple:
1. Isn’t celery too strong in flavor? What do I do if I don’t like it? – If you can’t stand celery, use more carrot and less celery, or try a smaller, younger celery. There are also milder varieties. Some even use parsnip instead if they have it on hand, but then it turns into something else, not the classic salad.
2. Does the salad oxidize? How do I prevent it from turning dark? – The apple oxidizes the fastest, and sometimes the celery does too. That’s why I add the apple at the end and mix quickly with vinegar or lemon, which stops the oxidation. If you keep the salad in the fridge, cover it with plastic wrap and don’t leave it for more than a day, because it won’t be as good anyway.
3. Can I use an electric grater or food processor? – I think it turns out softer, and I don’t like the texture, but if you want speed and don’t mind it being a bit crushed, that works too. Don’t wash the already grated carrots, as they lose their sweetness and all the charm goes away.
4. What do I do if I have a nut allergy? – You can skip them completely or use lightly toasted pumpkin seeds, or just leave it without anything and it works very well with just carrot, celery, and apple.
5. Can I use another type of vinegar? – Yes, but choose something not too acidic. Balsamic vinegar seems too sweet to me and completely changes the taste. White wine vinegar is an okay choice, but use less and taste it first.
6. If I make it a day ahead, is it still good the next day? – Yes, but it will release water and the texture will change. I prefer to eat it fresh, but if you need to make it in advance, mix everything without salt and vinegar, and add those just before serving.
7. Can I add other vegetables? – I’ve tried it with black radish or raw beetroot, but it changes the taste a lot. If you want to keep it classic and feel the clean flavors, just stick with carrot, celery, and apple.
Nutritionally, this salad is pure gold. Celery has very few calories, as does carrot. The apple brings some sugars, but it’s not the kind of sweetness that makes you think you’re eating dessert. A medium serving (about 200 grams) has around 70-90 calories, depending on how much oil and nuts you add. There are few proteins, but you get enough fiber and vitamins to keep your energy up for a few hours. It’s packed with vitamin C, especially if you add the apple at the end and don’t let it oxidize too much. The carbohydrates come almost exclusively from the carrot and apple, while the fats depend on how much oil and nuts you want to add. It’s also fine for anyone on a diet; there’s nothing heavy, just watch the oil and what you serve alongside.
To store it, put it in the fridge in a container with a lid. It’s best not to add salt and vinegar at the beginning if you’re not eating it right away – this way it won’t release water and won’t get mushy. It lasts well for about 24 hours; after that, the texture isn’t the same, although the taste remains good. It doesn’t reheat, of course, since it’s a raw salad – if it’s been in the fridge too long and released liquid, you can drain the excess, add a bit more vinegar, to “refresh” it, but it won’t be quite the same as fresh.
Ingredients (everything to taste, but here’s an idea):
- a piece of celery root, about the size of a fist (100-150g, depending on how much you make)
- 2-3 not very large carrots, or 1-2 larger ones, depending on preference
- a firmer apple; if you want it tangier, choose a green variety, or if you want sweetness, go for yellow or red ones
- salt – brings out the sweetness of the carrot and helps with flavor, but don’t add too much at first
- black pepper (optional) – adds a bit of flavor if you like spicy; if not, don’t force it
- extra virgin olive oil (or another if you don’t have it) – binds everything together, makes the flavor feel “fuller,” but if you add too much, it ruins the texture
- apple cider vinegar – cuts the richness of the oil and adds acidity, also helps preserve the color
- raw nuts – for a crunchy texture and rich flavor, but skip them if you don’t have any or don’t like them
Here comes the info, because I know it’s important if you want to plan a bit. I do it like this: a maximum of 15-20 minutes for everything, without rushing, for two hungry people or four if you have something else on the table. You can’t go wrong, unless you spill salt everywhere or squeeze the lemon too hard (who puts lemon if you don’t have vinegar…). It’s one of the simplest recipes, zero chef talent required, just a little patience for grating.
I keep making it because it’s quick and saves me when I crave something refreshing and nothing cooked over fire appeals to me. Seriously, if you have a celery root, an apple, and some carrots in the fridge, you have no excuse. Plus, you can throw in some nuts if you feel like having something crunchy, or if you want to impress someone without looking like you spent too much time in the kitchen. Plus, it’s the salad my child eats, who won’t touch celery even if I promise them anything. I’ve tried all sorts of dressings, but this version remains the base.
1. First, I peel the celery root. I always make a mess on the counter, especially when I pull off those silly fibers from the edges. I wash it quickly and set it aside so it doesn’t dry out too much while I deal with the carrots. I peel the carrots, wash them, and cut off the ends, just because I think they don’t belong in the salad.
2. I grate them using a large grater. Don’t make the mistake of using a small one, because it turns into mush and you lose the texture. I never use the food processor either, because I don’t like how it crushes the fibers. I only peel the apple at the end so it doesn’t oxidize. I grate it on the large grater too. Some people put the apple in with the skin, but I’ve noticed that sometimes it turns bitter if it’s too old, so I prefer to peel it.
3. I gather everything in a large bowl. I add salt to taste (usually starting with half a teaspoon, but I go by eye), freshly ground pepper (it’s fine without if you don’t like it), and a splash of olive oil. I always argue with myself about the oil, because if I put in too much, it’s no longer crunchy, and if I put in too little, it seems dry. So for half a celery, with 2-3 carrots and an apple, I use about a tablespoon of oil. I mix gently with my hands so I don’t crush everything. Then I add apple cider vinegar, about a tablespoon or two, depending on how tangy you want it. I’ve tasted all sorts of vinegars, but this one seems to go best.
4. If I feel like upgrading, I add a handful of chopped nuts, not too finely, so you can feel them while chewing. You can toast them in the oven for two minutes beforehand, but I admit I usually just throw them in straight from the bag.
5. I mix everything and taste. Now is the time to adjust if you want it saltier, more sour, or if you feel something is missing. Sometimes I squeeze a little lemon if the apple isn’t tangy enough.
6. I let it rest for 10 minutes, not just because it’s better when the flavors have a chance to combine. But no longer, because it starts to release water and gets too soft.
A tip if you want to make it for more people: keep the ingredients cut separately and mix them only when it’s ready to eat. This way, it doesn’t oxidize and doesn’t get mushy.
If you don’t have olive oil, sunflower oil works too, but make sure it’s not the strongly flavored kind. Apple cider vinegar gives a milder taste, but you can also use wine vinegar, just make sure it’s not too strong. You can also toss in some pumpkin or sunflower seeds if you don’t have nuts on hand. I’ve tried it with chopped parsley, but I didn’t like it, although I know someone who uses lovage. Everyone has their own quirks.
It pairs very well with any kind of roasted meat, grilled dishes, or even a heavier stew. I often serve it alongside meatballs or a lentil dish to balance the meals. If you’re fasting, it’s amazing just with some whole grain bread or warm flatbread. And if you feel like treating yourself, it surprisingly goes well with a glass of dry white wine that’s not too aromatic.
There are countless variations, seriously. If you don’t want apple, you can use pear, but make sure it’s not overripe, or it turns mushy. Some people add a bit of sour cream or yogurt, but I don’t trust the combination of oil and yogurt, so I skip it. Instead of nuts, you can also use hazelnuts or almonds, but again, just chopped enough to be slightly crunchy. If you want to make it a bit more substantial, you can add a tablespoon of mayonnaise, but then it’s not quite as fresh and only goes well with some meat on the side. I’ve heard of someone who adds raisins, but I haven’t gone that far; I like to keep it simpler.
What’s this salad good for? Well, with almost anything, but I especially love having it with a buffet-style meal: baked potatoes, roasted meat, or oven-baked fish. It also works in a complete lunch menu: a clear soup, followed by this salad with a more serious main dish. Or, if you have nothing else, it’s great for breakfast with cheese or even with a boiled egg. I’m serious, it works for me in any combination.
Frequently asked questions – or the ones I get from those who don’t believe it’s that simple:
1. Isn’t celery too strong in flavor? What do I do if I don’t like it? – If you can’t stand celery, use more carrot and less celery, or try a smaller, younger celery. There are also milder varieties. Some even use parsnip instead if they have it on hand, but then it turns into something else, not the classic salad.
2. Does the salad oxidize? How do I prevent it from turning dark? – The apple oxidizes the fastest, and sometimes the celery does too. That’s why I add the apple at the end and mix quickly with vinegar or lemon, which stops the oxidation. If you keep the salad in the fridge, cover it with plastic wrap and don’t leave it for more than a day, because it won’t be as good anyway.
3. Can I use an electric grater or food processor? – I think it turns out softer, and I don’t like the texture, but if you want speed and don’t mind it being a bit crushed, that works too. Don’t wash the already grated carrots, as they lose their sweetness and all the charm goes away.
4. What do I do if I have a nut allergy? – You can skip them completely or use lightly toasted pumpkin seeds, or just leave it without anything and it works very well with just carrot, celery, and apple.
5. Can I use another type of vinegar? – Yes, but choose something not too acidic. Balsamic vinegar seems too sweet to me and completely changes the taste. White wine vinegar is an okay choice, but use less and taste it first.
6. If I make it a day ahead, is it still good the next day? – Yes, but it will release water and the texture will change. I prefer to eat it fresh, but if you need to make it in advance, mix everything without salt and vinegar, and add those just before serving.
7. Can I add other vegetables? – I’ve tried it with black radish or raw beetroot, but it changes the taste a lot. If you want to keep it classic and feel the clean flavors, just stick with carrot, celery, and apple.
Nutritionally, this salad is pure gold. Celery has very few calories, as does carrot. The apple brings some sugars, but it’s not the kind of sweetness that makes you think you’re eating dessert. A medium serving (about 200 grams) has around 70-90 calories, depending on how much oil and nuts you add. There are few proteins, but you get enough fiber and vitamins to keep your energy up for a few hours. It’s packed with vitamin C, especially if you add the apple at the end and don’t let it oxidize too much. The carbohydrates come almost exclusively from the carrot and apple, while the fats depend on how much oil and nuts you want to add. It’s also fine for anyone on a diet; there’s nothing heavy, just watch the oil and what you serve alongside.
To store it, put it in the fridge in a container with a lid. It’s best not to add salt and vinegar at the beginning if you’re not eating it right away – this way it won’t release water and won’t get mushy. It lasts well for about 24 hours; after that, the texture isn’t the same, although the taste remains good. It doesn’t reheat, of course, since it’s a raw salad – if it’s been in the fridge too long and released liquid, you can drain the excess, add a bit more vinegar, to “refresh” it, but it won’t be quite the same as fresh.
Ingredients (everything to taste, but here’s an idea):
- a piece of celery root, about the size of a fist (100-150g, depending on how much you make)
- 2-3 not very large carrots, or 1-2 larger ones, depending on preference
- a firmer apple; if you want it tangier, choose a green variety, or if you want sweetness, go for yellow or red ones
- salt – brings out the sweetness of the carrot and helps with flavor, but don’t add too much at first
- black pepper (optional) – adds a bit of flavor if you like spicy; if not, don’t force it
- extra virgin olive oil (or another if you don’t have it) – binds everything together, makes the flavor feel “fuller,” but if you add too much, it ruins the texture
- apple cider vinegar – cuts the richness of the oil and adds acidity, also helps preserve the color
- raw nuts – for a crunchy texture and rich flavor, but skip them if you don’t have any or don’t like them