Selleriesalat (German Celery Root Salad) Recipe- German Special
Selleriesalat, also called German Celery Root Salad, is a refreshing side dish combining crunchy grated celeriac with a creamy, tangy dressing. The classic German version uses mayonnaise, yogurt (or sour cream), mustard, and lemon juice, blending sharp, savory, and slightly sweet notes that dance together in each bite. Served chilled, this crisp salad pairs beautifully with schnitzel, grilled sausages, or hearty rye bread. Whether you’re exploring German cuisine or just craving something light, this Selleriesalat delivers effortless flavor and texture.
- Prep Time20 min
- Total Time20 min
For the Salad:
- 1 medium celery root (celeriac), peeled and grated (about 2 cups)
- 1 tablespoon lemon juice (to prevent browning)
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt (or sour cream for a richer version)
- 1 teaspoon Dijon mustard (or German mustard)
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 teaspoon sugar (optional, for a hint of sweetness)
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Chopped fresh parsley
- Chives or green onions
Prepare the Celeriac:
Peel the celery root using a knife or vegetable peeler.
Grate the celeriac using a box grater or food processor.
Toss the grated celeriac with lemon juice immediately to prevent browning.
Make the Dressing:
In a mixing bowl, combine the mayonnaise, yogurt, mustard, vinegar, and sugar (if using).
Season with salt and pepper to taste.
Mix well until smooth and creamy.
Combine and Chill:
Add the grated celeriac to the bowl of dressing.
Toss until all the celery root is evenly coated.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Serve:
Transfer the salad to a serving dish.
Garnish with chopped parsley, chives, or green onions for extra freshness and color.
Serve chilled as a side dish to meats or bread.
Recipe Notes :
Peeling Technique: Use a sharp knife or vegetable peeler to remove rough skin; cutting off top and bottom makes peeling celeriac easier without waste.
Prevent Browning: Toss grated celeriac with lemon juice immediately—this helps maintain the pale, fresh appearance.
Flavor Twist: To vary taste, add a grated apple or a splash of apple cider vinegar for a sweet-tart contrast.
Make-Ahead Benefit: Selleriesalat proves make-ahead friendly; chilling for a few hours or overnight lets flavors meld deeply.
Serving Ideas: Best when served cold, garnished with fresh parsley or chives; excellent accompaniment to meats or fresh bread.
Storage Tips: Store in an airtight container refrigerated; consumes well up to 1–2 days but enjoy sooner for optimal crispness.
