Celery root salad, known as Selleriesalat in German, is a classic and simple German dish. This version is made with a light, creamy dressing and goes well as an appetizer or side dish with many different meals.
This salad is an old-style recipe from my Oma’s generation. We really enjoy the taste of celery root so we like to make it every now and then. The great thing about this salad is that you don’t need a lot of ingredients!
Ingredients
Here are the ingredients you will need to make this Selleriesalat:
- Celery root – One celery root without soft spots or blemishes.
- Salt – To season the water and the salad.
- Yellow onion – We used 1/2 onion, but you can more or less depending on your preference.
- Oil – A neutral-tasting oil such as canola, vegetable, sunflower, or avocado oil.
- White wine vinegar – You can also use lemon juice if you prefer.
- Sour cream – Optional, but recommended. Alternatively, you can use yogurt.
- Sugar – To add a hint of sweetness. Alternatively, you can add a drop of honey.
- Black pepper – Preferably freshly cracked pepper for the best taste.
- Water – To boil the celery.
Recipe Tips
- Use a sharp knife to peel the outer skin of the celery root. You can use a vegetable peeler, but a knife is easier.
- Chop the onion very small so that the taste is not overpowering.
- Adjust the amount of vinegar, salt, and black pepper to suit your taste.
- Leave the salad in the fridge for at least an hour before serving. This will enhance the flavor of the salad.
How to Make Selleriesalat – Step by Step Instructions
First, cut the ends off the celery root. Then peel it with a knife (recommended) or vegetable peeler and cut it in half.
Bring a pot of water with one teaspoon of salt to a boil, add the celery root pieces and cook until just tender, about 18 to 20 minutes.
In the meantime, peel and finely chop the yellow onion. Add it to a medium bowl.
When the celery root is just tender, remove it from the water and allow it to cool slightly.
Then cut it into small cubes or strips and add it to the bowl with the onion.
Next, make the marinade by mixing oil, vinegar, sour cream (optional), sugar, salt, and black pepper in a small bowl.
Add the marinade to the bowl with the celery and onion, and mix until evenly coated.
Then cover the bowl and refrigerate for at least one hour.
Once the hour is up, taste the salad again and add more salt or pepper if needed. Then serve it cold, garnished with fresh chopped parsley (optional). Enjoy!
Storage Tips
Leftover celeriac salad can be stored in a sealed container in the fridge for up to 2-3 days. We actually prefer the taste of the salad after sitting in the fridge overnight.
Related Recipes
Here are some other German side dishes and salads that might interest you:
- Rahmwirsing (German Creamed Savoy Cabbage)
- Authentic German Coleslaw (Krautsalat)
- Kohlrabigemüse (German Creamed Kohlrabi)
- Easy Sauerkraut Salad
- German Carrot Salad (Oma’s Recipe)
- Authentic German Red Cabbage (Rotkraut)
- German Cucumber Salad
Selleriesalat (German Celery Root Salad)
Ingredients
- 1 celery root, about 1.5 pounds
- 1/2 medium yellow onion
- 2 tablespoons oil
- 1 tablespoon white wine vinegar, more to taste
- 1 tablespoon sour cream, optional
- 1/2 teaspoon salt, more for the water
- a pinch of sugar
- black pepper, to taste
Instructions
- Cut the ends off the celery root. Then peel it with a knife or vegetable peeler and cut it in half or quarters.1 celery root
- Bring water with one teaspoon of salt to a boil, add the celery root pieces and cook until just tender, about 18 to 20 minutes.
- In the meantime, peel and finely chop the yellow onion. Add it to a medium bowl.1/2 medium yellow onion
- Remove celery root from the water, allow it to cool slightly, then cut into small cubes or strips. Add it to the bowl with the onion.
- Make the marinade by mixing oil, vinegar, sour cream (optional), sugar, salt, and black pepper in a small bowl. Add the marinade to the bowl with the celery and onion, and mix until evenly coated.2 tablespoons oil, 1 tablespoon white wine vinegar, 1 tablespoon sour cream, 1/2 teaspoon salt, a pinch of sugar, black pepper
- Cover the bowl and refrigerate for at least one hour.
- Taste again and add more salt or pepper if needed. Serve cold, garnished with fresh chopped parsley (optional).
Notes
- Use a celery root without soft spots.
- Using a sharp knife makes it easier to peel the celery root than a vegetable peeler.
- Adjust the amount of vinegar, salt, and black pepper to suit your taste.
- You can use lemon juice instead of vinegar.
- Allow the salad to sit in the fridge for at least one hour before serving. This enhances the flavor of the salad.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
