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.
Prep Time10 minutesmins
"Marinating"10 minutesmins
Course: Side Dish
Cuisine: Western
Keyword: celery salad, leftover celery
Servings: 3as a side
Calories: 144cal
Author: Nagi
Ingredients
5ribs celery
3tbspdill, finely chopped
2tbspparsley, finely chopped
1.5tspcaraway seeds
2 1/2tbspwhite wine vinegar, red wine vinegar or cider vinegar
3tbspextra virgin olive oil
2tspsugar
1/2tspsalt
1/4tspblack 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.
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.