This classic cooked German celeriac salad (Selleriesalat) is a must-try!! It is refreshing, easy to make, and perfect as a side dish!
If you love international cuisine recipes then check out our Nüsslisalat (Swiss Green Salad), Somali Xawaash spice, and Engelsaugen (German thumbprint cookies).
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There are so many reasons to love this recipe! First of all, celeriac is a very nutritious vegetable! It is also low in calories, delicious, filling, low-carb, plus, this is a very easy recipe!
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classic Selleriesalat ingredients
This is a summary of the ingredients needed to make Selleriesalat (German celeriac salad), as well as possible options for substitution, if any. The full ingredient measurements have been provided in the recipe card provided below.
- one medium-sized celeriac (celery root).
- water - this should be just enough to cover much of the surface of the celeriac when boiling.
- white wine vinegar.
- one small or half of a medium-sized onion - traditionally, yellow or white onion is used but you can use also use red onion. I do not recommend using spring onions (scallions).
- some neutral cooking oil - sunflower oil, olive oil, or maize oil.
- sour cream.
- sugar - substitutable with a low-carb sweetener such as allulose.
- salt and pepper to taste.
And while you are making this German celery root salad, how about making our keto celeriac fries, East African Kachumbari, German Egg Salad, and Jamaican Coleslaw, next.
how to make German celeriac salad
This is a summary of how to make cooked German celeriac salad. Please find the detailed recipe and storage instructions in the recipe card below.
- Using a brush, clean the celeriac under clean running water.
- Transfer to a pot, and boil with salt, and vinegar, until tender.
- Make the dressing by whisking white wine vinegar, cooking oil, sugar, and salt in a small bowl.
- Once boiled, peel the celery root while still warm and cut it into small slices.
- Transfer the celeriac to a bowl, top it with the sliced onion, and pour the dressing on top.
- Allow the celery root salad to rest in the fridge for at least one hour before serving.
other ways of preparing Selleriesalat
You will fall in love with these delicious variations of making German celeriac salad!
- One way I like to vary this salad is by adding a cup of diced or grated fruit. Apples, pineapples, and peaches particularly taste great!
- Dairy - try adding some heavy cream, yogurt, or condensed milk.
- Vegetables - add some sliced endive, paprika or grated carrots.
serving suggestions
My German husband says the classic way of enjoying Selleriesalat is to serve it with other salads as part of a salad buffet. It also goes well with some garlic bread, old-fashioned liver and onions, grilled meat, chicken, fish, schnitzel, or rice dishes.
more tasty recipes
- Lebanese Molokhia with Chicken
- South African Vegetarian Bobotie
- Kenyan Mahamri
- Mascarpone Chicken
- Brazilian Tomato Salad
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📖 Recipe
Selleriesalat - German Celeriac Salad
Equipment
Ingredients
To cook the celeriac (celery root)
- 1 medium-sized celeriac (500g or approximately 1lb)
- 1 -1½ liters water (or just enough to cover much of the celeriac in a pot)
- 1 teaspoon salt
- 2 tablespoon white wine vinegar
Selleriesalat dressing
- 1 tablespoon white wine vinegar
- 3 tablespoon neutral cooking oil (such as sunflower oil, olive oil, or maize oil)
- 100 g sour cream (~ ½ cup) (or yogurt)
- 1 teaspoon sugar ( or a low-carb sugar-free sweetener)
- ½ teaspoon salt (or more to taste)
- a pinch of black pepper
- 1 small onion
Instructions
To cook the celeriac (celery root)
- Using a brush, clean the celeriac under clean running water.
- Transfer the celeriac to a pot, add water, vinegar (2 Tbsp), and salt, and allow it to boil for 40 minutes to 1 hour, or until a knife inserted into it can go in easily. Prepare the dressing while it is boiling.1 medium-sized celeriac, 1 -1½ liters water, 1 teaspoon salt, 2 tablespoon white wine vinegar
To prepare the dressing and assemble the salad
- To make the dressing, add the white wine vinegar (1 Tbsp), cooking oil, sugar (or a low-carb sweetener), sour cream, salt, and pepper to a small bowl. Whisk to combine.1 tablespoon white wine vinegar, 3 tablespoon neutral cooking oil, 100 g sour cream (~ ½ cup), 1 teaspoon sugar, ½ teaspoon salt, a pinch of black pepper
- Once boiled, remove the celeriac (celery root) from the pot, allow it to cool slightly so it does not burn when touched, peel it using a serrated knife, then cut it into small slices.
- Transfer the sliced warm celeriac to a bowl, top it with the dressing, add the sliced onions, and mix. Check the seasoning and adjust if necessary, then carefully combine.1 small onion
- Allow the Selleriesalat to rest in the fridge for at least one hour (or overnight for best results) before serving.
Notes
- You can also cut your celery root into quarters and boil it, instead of cooking it whole.
- Kept in a suitable refrigerator-friendly container, this salad will keep in the fridge for 3-5 days.
Sara
This was AMAZING. Used light olive oil and some extra sour cream. We loved it!!
Kate Hahnel
Thank you!
jennifer f
Loved it! I've never made anything with celery root, so it was fun getting outside my box! IT was the perfect side dish for a bbq sammies last nigh!
Kate Hahnel
So glad you loved the recipe.
Lisa
I was curious to try celery root, and this recipe did not disappoint. The flavors came together beautifully.
Kate Hahnel
Thank you!!
Shelby
I love the sweet creamy dressing on this salad, it comes out perfect for summer or comfort in the fall!
Gina
I LOVE celeriac, it's so underrated and underused so this was an exciting recipe to try. Love the sauce!
Kate Hahnel
That is so true! I wish more people knew about it as a vegetable!!