Selleriesalat - German Celeriac Salad

This classic cooked German celeriac salad (Selleriesalat) is a must-try!! It is refreshing, easy to make, and perfect as a side dish!

Course Appetizer, Dinner, Lunch, Salad, Salads, Side Dish

Cuisine German, World Cuisine

Diet Vegetarian

Prep Time 15

Cook Time 1

Resting Time 30

Total Time 1 45

Servings

Calories 182kcal

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

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 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.

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.