This Ginger Celery Salad is a crisp, light and refreshing salad that takes just 10 minutes to prepare. It’s vegan, and gluten-free made with celery, pepitas, shallots, parsley, and cilantro tossed in a ginger-infused dressing. It’s a great way to use up leftover celery, and makes a quick, light side dish for a BBQ or to complement a hearty main like lasagna.
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Why You’ll Love This Recipe
- Quick and easy, it takes just 10 minutes to prepare!
- Refreshing and crisp textures are delicious combined with zingy ginger dressing.
- Versatile side salad that can be enjoyed at a BBQs, potlucks, or to add a refreshing touch to a heavy main meal.
- Use up those leftover celery stalks and minimize food waste with this tasty salad.
Ingredients You’ll Need
Of course, the main ingredient you’ll need for this recipe is a big bunch of celery! The dressing ingredients are made mostly from pantry staples. You will also need some fresh herbs, pepita seeds, shallots and ginger.
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Celery
- Roasted pepitas (pumpkin seeds)
- Shallots
- Fresh parsley
- Fresh cilantro
- Fresh ginger
- Dijon mustard
- Maple syrup or honey
- Lemon juice
- Olive oil
- Salt
Instructions
Check out the photos below for a step-by-step guide on how to prepare this easy salad. For exact measurements, cooking durations, and quantities, refer to the recipe card at the bottom of this
Step One: Finely mince the ginger and thinly slice the shallots.
Step Two: Wash and chop the parsley and cilantro leaves.
Step Three: Trim and slice the celery into thin pieces.
Step Four: Whisk together the ginger, dijon mustard, maple syrup, lemon juice, olive oil, and salt to make the dressing.
Step Five: Combine all ingredients in a large bowl.
Step Six: Drizzle the dressing over the salad.
Step Seven: Toss the salad until evenly coated.
Substitutions & Variations
Looking to switch out an ingredient or explore variations of this recipe? Here are some tried-and-tested substitutions I can suggest.
- Herbs: Substitute parsley or cilantro with dill or mint for a fresh twist.
- Mustard: Swap Dijon mustard for wholegrain mustard.
Storage
This salad tastes best when eaten immediately as it will be at its most crisp and fresh. If refrigerating leftovers, they can be kept for 1-2 days, but know that the salad will go a little soggy sitting in the dressing. If you want to prepare this salad in advance, keep all components in separate airtight containers in the refrigerator. I do not recommend freezing.
Expert Tips
Looking for a time saving hack? Consider buying a mandolin to finely slice the veggies with less effort. I use and love the Benriner mandolin.
FAQ
Yes, celery can be eaten raw in salads, it has a crunchy texture and refreshing, but earthy flavor.
Celery pairs well with ingredients like apples, walnuts, blue cheese, and raisins in salads, offering a mix of sweet and savory flavors. Because it is light and savoury, it pairs well with fatty or sweet flavour profiles.
Yes, celery leaves are edible and can be consumed raw, they look pretty as a garnish. However, they are typically not eaten as they are slightly tough.
Leftover celery stalks can be used in recipes like this one! They are also great as a base ingredient in soups, stews, stir-fries, or juiced for added flavor and nutrition, minimizing food waste.
Serving Suggestions and More Recipes
This celery salad pairs well with a filling main meal, like my crispy pan-fried Vegan Schnitzel, or Spinach and Tofu Galette made with flaky puff pastry. Or if you’re looking for more easy salad ideas try my Jerusalem Salad or The Jennifer Aniston Salad.
This Ginger Celery Salad recipe is perfect for light lunches, potluck gatherings, or as a refreshing side dish to any meal. Its crisp textures, zingy dressing and quick prep time make it an easy side dish.
If you enjoy this recipe, I would be super grateful if you could leave a star rating and review—it really helps the algorithm send my recipes to more people! You can also tag me in your photos on Instagram @glowdiaries___, and I will reshare your posts to stories—I am so proud to see you make my recipes!
Ginger Celery Salad
Ingredients
- 6-8 Ribs Celery (12oz/325g) chopped
- 1/3 Cup Roasted pepitas/pumpkin seeds (50g)
- 2 Small Shallots (70g) sliced
- 1/2 Cup Fresh parsley leaves (9g) chopped
- 1/2 Cup Fresh cilantro leaves (12g) chopped
Dressing:
- 2 tbsp/2" Fresh ginger (35g) minced
- 1 tbsp Dijon mustard (15ml)
- 2 tsp Maple syrup or honey (10ml)
- 3 tbsp Lemon juice (45ml)
- 2 tbsp Olive oil (15ml)
- 1/2 tsp Salt (3g)
Instructions
- Peel and mince the ginger very finely.
- Thinly slice the shallots. Cut larger shallots in half.
- Wash and dry the parsley and cilantro. Separate off the leaves and chop finely.
- Trim off the root end and any damaged tips of the celery. Leave fresh leaves on if your celery has them. Slice celery 1/4”/6mm thick.
Make dressing:
- Combine all ingredients in a bowl or large measuring cup. Whisk until smooth. Taste and adjust salt and sweetening as desired.
Assemble:
- Combine all ingredients in a large bowl. Drizzle dressing on and toss until evenly coated and the shallots are broken apart into rings.
- Serve the same day.
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