Selleriesalat (German Celery Root Salad)
This classic German Celery Root Salad (Selleriesalat) is easy to make with a simple, creamy dressing. It makes a nice side dish that pairs with lots of different mains!
Servings 3 - 4
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.
- 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.
- 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.
- 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
Calories: 190kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 607mg | Potassium: 684mg | Fiber: 4g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 2mg
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.
