Celery Salad with Apples

Celery Salad with Apples

Celery Salad with Apples

This easy celery salad recipe could not be more refreshing! Take this veggie to new heights with apples, Parmesan and a tangy vinaigrette.

Celery Salad

Here’s a surprisingly delicious salad that deserves a spot on your plate: celery salad! The name doesn’t have quite the ring of say, potato salad. But this unique salad is so refreshing, you’ll become a convert from the first bite. Crunchy celery pairs perfectly with sweet apple, Parmesan shavings and a tangy vinaigrette. It’s easy, it’s crunchy, it’s hydrating: it works for summer, and it’s perfect in the winter too. Really, what can’t this celery salad do?

What’s in this celery salad?
You need just a handful of ingredients for celery salad: and we promise, it will be the talk of your dinner! (At least, it is whenever we serve it to guests.) Pairing the bitter depth and crunch of celery with sweet apples and tangy dressing makes for a unique salad that is always surprising. Here’s what you’ll need:

Celery: make sure it’s nice and fresh: bright green with no brown spots! You’ll want best quality celery here.
Apple: You can use any kind of apple: we like using a red apple for color contrast
Parmesan shavings: The better the Parmesan, the better the salad.
White wine vinegar
Dijon mustard
Maple syrup or sugar
Olive oil

Use the celery rib and the leaves!
This celery salad heightens the flavor of this green vegetable by using the celery leaves as part of the salad! You’ll thinly slice the ribs of celery, then pull off the leaves and use those too. Make sure to find a bunch of celery with leaves attached (some bunches are sold without the leaves). If you can’t find the leaves you can omit them, but it adds to the fresh flavor and gives a nice color contrast as well.

Celery salad tastes the best the day of making
How to make celery salad? Thinly slice the celery, thinly slice the apples, and then mix them with the vinaigrette dressing. It’s that simple! One thing to note about the salad is that it does taste best right away. The flavor truly pops and is freshest right when you make it.

That said, you can refrigerate the salad until serving, or you can keep leftovers for a few days. If you do, you might find the flavor dull a little bit. Add a pinch of salt or a tiny sprinkle of white wine vinegar to revive the flavors.

Celery salad
Tip: how to cut apples…fast!
Thinly slicing celery is pretty self explanatory. But we do have a quick method for thinly slicing apples! It’s totally slick and you won’t believe that you’ve never done this before. Here’s the trick of how to quickly thinly slice apples: check out the video below!

Holding the core of the apple, use a large chef’s knife to slice off four sides of the apple, cutting as close to the core as possible.
Take one of the quarters and place it flat side down on the cutting board. Then cut it into thin slices.
Repeat with the remaining quarters!
How to slice apples
Ways to serve celery salad
This salad pairs well with just about anything, making it an incredibly versatile side dish! Here are a few ways we’d suggest pairing:

With more salads! Serve it as a salad trio as a summer salad dinner! Try it with Tortellini Salad, Watermelon Feta Salad, Antipasto Salad, Corn Salad or Grilled Corn Salad, Cabbage Salad, Red Cabbage Slaw, Tomato Basil Salad, or Carrot Salad.
Seafood. Try it with Baked Salmon, Grilled Salmon, Pesto Salmon, Grilled Tilapia, Garlic Shrimp, Grilled Shrimp, Ahi Tuna, Easy Pan Fried Cod, Grilled Scallops or Seared Scallops with Lemon Herb Sauce.

Celery Salad With Apples

This easy celery salad recipe could not be more refreshing! Take this veggie to new heights with apples, Parmesan and a tangy vinaigrette.


8 celery ribs plus ½ cup celery leaves
1 red apple
1 tablespoon white wine vinegar
½ tablespoon Dijon mustard
1 teaspoon maple syrup or sugar
½ teaspoon kosher salt
3 tablespoons olive oil
¼ cup shaved Parmesan cheese
Thinly slice the celery ribs. Measure out the celery leaves. Thinly slice the red apple.
In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil one tablespoon at a time.
In another bowl, toss together the celery and celery leaves with the apple, dressing, and Parmesan cheese shavings. Serve immediately or refrigerate until serving. This tastes best the day of making, but you can refrigerate leftovers for a few days (refresh them with a little vinegar or salt if necessary).