Tulo

Celery Salad with Celery Seed Dressing

Slicing the celery thin and on a sharp diagonal keeps its crunch while making it easy to coat evenly with dressing, and briefly toasting the celery seeds wakes up their warm, slightly bitter flavor so it doesn't get lost against the mayo base.

Prep
15 min
Cook
0 min
Total
15 min
Servings
6

Ingredients

Servings6
  • 6 stalks celery stalks, thinly sliced on the diagonal
  • 1 1/2 tsp celery seeds
  • 1/3 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1 medium Granny Smith apple, diced small
  • 1/2 cup walnuts, toasted and chopped
  • 2 tbsp fresh flat-leaf parsley, chopped

Nutrition per serving

Calories
105
Protein
2g
Carbs
10g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Trim the celery stalks and slice thinly on a sharp diagonal, about 1/8 inch thick. Reserve any pale, leafy inner tops for garnish.
  2. 2In a small dry skillet over medium-low heat, toast the celery seeds for 60-90 seconds, shaking the pan often, until fragrant. Remove from heat immediately so they don't scorch.
  3. 3In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, toasted celery seeds, salt, and pepper until smooth.
  4. 4Add the sliced celery, diced apple, and toasted walnuts to the bowl. Toss until everything is evenly coated in the dressing.
  5. 5Cover and refrigerate for at least 10 minutes before serving to let the celery seed flavor settle into the dressing.
  6. 6Scatter the reserved celery leaves and chopped parsley over the top just before serving.

Tips & variations

  • Swap half the mayonnaise for plain Greek yogurt for a tangier, lighter dressing.
  • Add 2 ounces of crumbled blue cheese along with the apple for a version closer to a classic celery-and-blue-cheese pairing.
  • No walnuts on hand? Toasted pecans or sunflower seeds work as a 1:1 swap.
  • If celery seeds aren't available, celery salt can stand in, but cut the added kosher salt by half since celery salt is already salted.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The celery will continue to soften and release water as it sits, so drain off any excess liquid and toss again before serving. This salad is served cold and isn't meant to be reheated.

Tips from the Tulo kitchen

  • Slicing the celery on a steep diagonal rather than straight across gives more surface area for the dressing to cling to without making the pieces feel mushy.
  • Toast a larger batch of celery seeds at once and store the extra in a sealed jar; they keep their aroma for weeks and are worth having on hand for potato salad and coleslaw too.

FAQ

What's the difference between celery seed and celery salt?

Celery seed is the whole dried seed with a concentrated, slightly bitter flavor, while celery salt is celery seed ground and mixed with table salt. They aren't interchangeable 1:1; if substituting celery salt, reduce or omit other added salt in the recipe.

Do I need to peel celery stalks before slicing?

Peeling isn't necessary for most stalks, but if the outer ribs feel especially stringy, running a vegetable peeler down the back of each stalk removes the tough fibers before slicing.

Can this celery salad be made ahead?

The dressing can be mixed up to 2 days ahead and refrigerated separately. Toss it with the celery, apple, and walnuts no more than a few hours before serving so the apple doesn't brown and the celery stays crisp.

Is celery seed the same plant as the celery I eat?

Celery seed comes from a wild celery variety (smallage) grown specifically for its seeds, which are more pungent than the stalks and leaves of the celery sold for eating fresh.

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