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Home Side Salads

Leftover Celery Salad

By:Nagi
Published:19 Nov '20Updated:9 Aug '21
36 Comments
Recipe v Dozer v

This Celery Salad is a handy recipe to use up leftover celery we all have lurking at the back of the fridge, usually buying a whole bunch only to use just one or two stalks for a recipe. It’s sort of pickled, sort of salsa/relish-like, and seriously good!

Celery Salad in a bowl, ready to be served

Welcome to Day 4 of the inaugural Holiday Salad Marathon, a series where I’m doing the polar opposite of the usual baking countdowns and bringing you a new salad recipe every single day through to Christmas Eve! 

I’ve got a bit of a unique one for you today ….

Celery Salad

I do not go out of my way to make this salad. It’s simply a means to use up leftover celery which I always seem to have. It’s an essential flavour base in small quantities in so many dishes such using as a soffritto / mirepoix for Italian classics like Beef Ragu and Osso Bucco, or finely diced for meat fillings such as in Sausage Rolls.

But it is never a star ingredient (sorry celery – but we both know it’s true). So what to do with the rest of the bunch?

Make this Celery Salad!

Fork picking up Celery Salad

What Celery Salad tastes like

The flavour profile is a little bit unique, using a combination of caraway seeds and fresh dill. But this is what makes it so good! They work extremely well together, with the subtle earthy aniseed flavour of the caraway seeds echoing the fresh flavour of the dill.

If you’re wary, have a browse of the glowing reviews on the RecipeTin Family No-Mayo Coleslaw that also uses this combination. 🙂 First timers are always pleasantly surprised!


What you need

Here’s what you need to make this Celery Salad:

Celery Salad Ingredients

How to make this Celery Salad

Finely slice the celery on an angle, then toss it together with everything else. Leave it to sit for 10 minutes so the dressing softens the celery a touch and the flavours meld together. Then serve immediately or leave it for up to 2 days. The longer you keep it, the softer the celery becomes, and starts to kind of pickle (but not as sour as a true pickle). It is highly addictive!

Finely slicing celery for Celery Salad
Celery Salad in a bowl, ready to be eaten

How to serve it

This is a small batch salad. 5 celery stalks that the recipe calls for makes a side salad for just 2 – 3 people. I consider it more to be one of those extra salads that you put out for variety, sort of like you do pickles actually.

In terms of pairings, it will go well with any Western foods. The caraway, dill and “pickling” quality however does give it a Northern/Central European vibe – think eastern France, Scandinavia, Germany and beyond. So it’d go particularly well with traditional dishes from these regions like crispy crackling roast pork, smoked fish or gravlax, smoked salmon dip, quiche lorraine, or alongside potato rosti to cut through the richness. But it’s equally at home alongside any Western-style protein mains, particularly white meats: fish, chicken and pork.

Love to know what you think if you try it! – Nagi x

What is the Holiday Salad Marathon?

This is my inaugural Christmas recipe countdown where I am sharing 30 salad recipes in a row until Christmas Eve – something completely different to people’s usual baking countdowns!

These salads are in addition to my regular 3 new recipes a week. Because aren’t you bored of the usual tomato-cucumber-lettuce garden salad routine??

Click here to see all the Holiday Salad Marathon recipes to date, or sign up for instant updates and you’ll receive a free email alert whenever I publish a new salad! 🙂

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Celery Salad in a bowl, ready to be served

Leftover Celery Salad

Author: Nagi
Prep: 10 mins
“Marinating”: 10 mins
Side Dish
Western
5 from 11 votes
Servings3 as a side
Tap or hover to scale
Print
This is a really handy and quick recipe to use up leftover celery that we all seem to have in our fridge! It's a bit tart because it's semi pickled, sort of salsa-like and and intriguingly tasty, thanks to the surprising combination of caraway seeds and dill.
If you don't have either of these, you can even skip the fresh herbs altogether – see notes for alternative suggestions. Serve as a side salad, or as a little dish of pickles to accompany a meal.

Ingredients

  • 5 ribs celery
  • 3 tbsp dill , finely chopped
  • 2 tbsp parsley , finely chopped
  • 1.5 tsp caraway seeds
  • 2 1/2 tbsp white wine vinegar , red wine vinegar or cider vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Remove the leaves from the celery and trim off the dirty base. Finely slice on the diagonal into 4mm / 1/6″ slices.
  • Toss in a bowl with remaining ingredients. Set aside for 10 minutes before serving.
  • Keeps for up to 3 days in the fridge – the celery softens and becomes even more pickle like.

Recipe Notes:

Herb alternatives – if you don’t have fresh dill and caraway seeds, try mustard seeds and a pinch of pepper flakes, or toasted coriander or cumin seeds for a Middle Eastern/Indian spin.

Nutrition Information:

Calories: 144cal (7%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 14g (22%)Saturated Fat: 2g (13%)Sodium: 396mg (17%)Potassium: 49mg (1%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 274IU (5%)Vitamin C: 4mg (5%)Calcium: 13mg (1%)Iron: 1mg (6%)
Keywords: celery salad, leftover celery
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

So unimpressed with my offering….

Dozer unimpressed with celery
Previous Post
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Holiday Crostini – 8 DELICIOUS ways!

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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36 Comments

  1. Cherry says

    June 26, 2022 at 9:58 pm

    This is one of the best salads ever. It features regularly on my dinner menus as I love the spiced, pickled crunch of it. I often don’t have fresh dill so play around. Tonight was chopped parsley and it was still really good. I tend to add way less olive oil so it ‘pickles’ better.
    Thanks, Nagi, this is a winner!

    Reply
  2. Leonie says

    May 24, 2022 at 11:19 am

    5 stars
    Awesome! Well done creating this recipe. Love it

    Reply
    • Nagi says

      May 24, 2022 at 11:44 am

      Thanks Leonie!! I am happy that you liked it! N x

      Reply
  3. Suzy says

    May 23, 2022 at 2:55 am

    I LOVE this salad. I make it all the time now, it goes so well with steak.

    Reply
    • Nagi says

      May 23, 2022 at 2:19 pm

      Woo hoo!! That’s great Suzy – enjoy! N x

      Reply
  4. Donna says

    May 14, 2022 at 8:23 am

    My family loves celery! Generally buy 6 heads a week. Sounds like a lot but we take for lunch as snack. It’s great dipped in peanut butter or with a soft cheese. I was delighted to see this recipe and I’m making for dinner tonight.

    Reply
    • Nagi says

      May 15, 2022 at 5:55 pm

      Wow that’s a lot of celery!!!! N x

      Reply
  5. Kat says

    May 8, 2022 at 10:03 pm

    5 stars
    We don’t really like celery but this was a great way to use up leftovers from a soup recipe. Great as a sandwich filling with cold meats

    Reply
    • Nagi says

      May 9, 2022 at 3:53 pm

      Thanks for that feedback Kat!! N x

      Reply
  6. Mags says

    May 5, 2022 at 7:59 am

    5 stars
    No one in my family likes celery much but everyone enjoyed this celery salad. It’s going to go on high rotation in my house. Thanks Nagi

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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