Favorite Celery Salad Recipe

I made a Shaved Celery Salad with celery ribbons, sweet raisins, a scattering of walnuts and a creamy dressing, and there’s a little secret in the dressing you’ll want to know.

I grew up thinking salads had to be complicated, but this Favorite Celery Salad proved me wrong. I love how thin celery slices snap with every bite and how raisins sneak in tiny pockets of sweet, so you keep going back for another fork.

Some call it Shaved Celery Salad in foodie circles, others jokingly dub it Princess Salad at family gatherings, and both names make me smile. It’s weird how something so unpretentious can start a conversation, make you curious, and even feel like a little secret.

I mess with it in my head, then usually leave it alone because it just sings.

Ingredients

• Crunchy, low calorie and high in water and fiber, great for texture.
• Small dried grapes that add sweet chew, extra carbs and iron.
• Provide healthy fats and some protein, toasted gives a deeper flavor.
• Adds cream and richness, mostly fat so use sparingly if watching calories.
• Brightens with tang, Greek yogurt adds protein, sour cream adds creaminess.
• Sharp acid brings zip and balances sweet, also keeps flavors bright.
• Fresh herbs add color aroma and mild oniony bite, not overpowering.
• Sweetens the salad slightly, skip or reduce for less sugar if needed.

Ingredient Quantities

• 6 to 8 large celery stalks, thinly sliced (about 3 cups)
• 1/3 cup raisins (golden or regular)
• 1/3 cup walnuts, coarsely chopped (toasted optional)
• 1/2 cup mayonnaise
• 2 tablespoons sour cream or plain Greek yogurt
• 1 tablespoon fresh lemon juice or apple cider vinegar
• 1 teaspoon granulated sugar or honey
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons chopped fresh parsley or 2 green onions, optional

How to Make this

1. If you want extra crunch and flavor, toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant; let cool and coarsely chop.

2. Rinse and trim 6 to 8 large celery stalks, then thinly slice crosswise into about 3 cups; thinner slices make the salad less fibrous and easier to eat.

3. Plump the raisins by soaking them in warm water for 5 minutes then drain well, especially if they’re very dry; this makes them juicier in the salad.

4. In a medium bowl whisk together 1/2 cup mayonnaise, 2 tablespoons sour cream or plain Greek yogurt, 1 tablespoon fresh lemon juice or apple cider vinegar, 1 teaspoon granulated sugar or honey, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper until smooth; taste and tweak lemon, sugar or salt to balance.

5. Add the sliced celery, 1/3 cup raisins and 1/3 cup chopped walnuts to a large bowl.

6. Pour the dressing over the celery mixture and toss gently but thoroughly so everything is evenly coated.

7. Stir in 2 tablespoons chopped fresh parsley or 2 chopped green onions if using, toss once more and taste for final seasoning; add a pinch more salt or a squeeze more lemon if it needs brightness.

8. Chill the salad in the fridge for at least 15 to 30 minutes so flavors meld; it actually tastes better after a little rest.

9. Give it a final toss before serving to redistribute any dressing that settled, and serve cold for max crunch.

10. Store leftovers in an airtight container in the fridge for 2 to 3 days, but note celery will soften over time so best eaten within the first day.

Equipment Needed

1. Large dry skillet for toasting walnuts, use medium heat and keep stirring so they don’t burn
2. Cutting board big enough to hold 6 to 8 celery stalks
3. Sharp chef’s knife, for thin even slices (thinner is better here)
4. Measuring cups and spoons for the mayo, raisins, walnuts and seasonings
5. Medium bowl plus a whisk or fork to mix the dressing smooth
6. Large mixing bowl and a spatula or salad tongs to toss everything together
7. Small bowl or a fine mesh strainer to soak and drain the raisins
8. Airtight container for chilling and storing leftovers, and a citrus juicer or reamer if you want extra fresh lemon juice

FAQ

Favorite Celery Salad Recipe Substitutions and Variations

• Celery: swap with thinly sliced cucumber or jicama for the same crisp bite but a milder flavor. Jicama keeps longer and wont go soggy as fast.
• Raisins: use dried cranberries or chopped dried cherries for a brighter, tart-sweet pop. If you want them softer soak in warm water or a splash of juice for 10 minutes.
• Walnuts: replace with pecans or toasted almonds for similar crunch, or use pumpkin or sunflower seeds to make it nut free.
• Mayonnaise and sour cream: use all plain Greek yogurt for a tangy lighter dressing, or swap for vegan mayo and dairy-free yogurt if you need dairy free. Add a teaspoon of olive oil if the dressing seems too thick.

Pro Tips

1) Toast the walnuts for way more flavor but don’t walk away, they go from perfect to burnt fast. Toss them in a dry skillet for 3 to 5 minutes or pop them in a 350 F oven for 6 to 8 minutes, let them cool completely before chopping so they stay crisp.

2) Peel the outer strings off the celery with a veggie peeler if you don’t want chewy bits, then slice thin or on the diagonal for a softer bite. If your celery looks limp, stick the sliced pieces in ice water for 10 to 20 minutes to snap them back to life.

3) Plump raisins in warm water for 5 minutes then drain and pat dry so they stay juicy instead of stealing moisture from the salad. For extra flavor try soaking them in hot tea, orange juice, or even a splash of rum for adults, and if they’re big chop them so they spread around evenly.

4) Make the dressing a little ahead and taste it, you can cut the mayo with extra yogurt or add a teaspoon of Dijon or a splash of the raisin soak to lift the flavor. Toss nuts and herbs in at the last minute or right before serving so they keep their crunch and brightness, and eat the salad within a day for best texture.