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Selleriesalat - German Celeriac Salad
5 from 18 votes

Selleriesalat - German Celeriac Salad

Selleriesalat is a German celeriac salad made by boiling peeled celery root until tender, then slicing it and mixing it with a dressing of vinegar, sour cream or yogurt, oil, sugar, salt, pepper, and sliced onion. The salad is chilled for at least an hour, allowing the flavors to meld. Its creamy yet tangy dressing complements the earthy, soft celeriac, making it a distinctive side dish.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 45 mins
Servings: 5
Calories: 182 kcal
Course: Side Dish, Salad, Appetizer, Lunch, Dinner
Cuisine: German, International

Ingredients

To cook the celeriac (celery root)
  • 1 celeriac 500g or approximately 1lb, medium-sized
  • 1 -1½ 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 or yogurt, approx. ½ cup
  • 1 teaspoon sugar ( or a low-carb sugar-free sweetener)
  • ½ teaspoon salt (or more to taste)
  • a pinch of black pepper
  • 1 onion small

Instructions

To cook the celeriac (celery root)
    Cup of Yum
  1. Using a brush, clean the celeriac under clean running water.
  2. 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.
To prepare the dressing and assemble the salad
  1. 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.
  2. 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.
  3. 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.
  4. Allow the Selleriesalat to rest in the fridge for at least one hour (or overnight for best results) before serving.

Notes

  • The celeriac can be boiled whole or cut into quarters before cooking.
  • Store the salad in a refrigerator-friendly container; it keeps well for 3 to 5 days.

Nutrition Information

Calories 182kcal (9%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 6g (30%) Trans Fat 0.03g (2%) Cholesterol 12mg (4%) Sodium 836mg (35%) Potassium 451mg (10%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 125IU (3%) Vitamin C 12mg (13%) Calcium 82mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 182

% Daily Value*

Calories 182kcal 9%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 0.03g 2%
Cholesterol 12mg 4%
Sodium 836mg 35%
Potassium 451mg 10%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 125IU 3%
Vitamin C 12mg 13%
Calcium 82mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.