How To Make Celery and Carrot Salad


Celery and carrot salad is a refreshing and nutritious dish that is easy to prepare and perfect for a light lunch or as a side dish. The salad typically consists of thinly sliced celery stalks and grated or julienned carrots, mixed with a simple dressing made from olive oil, lemon juice, or vinegar, and a pinch of salt and pepper.

How To Make Celery and Carrot Salad

Ноw То Make


The salad is often garnished with fresh herbs like parsley or cilantro and chopped nuts like walnuts or almonds to add texture and flavor. Some variations may also include other ingredients such as raisins, sliced apples or pears, or crumbled cheese.

Celery and carrot salad are low in calories and rich in fiber, vitamins, and antioxidants. Celery is known for its high water content and contains essential nutrients like vitamin K, vitamin C, and potassium, while carrots are a great source of beta-carotene, vitamin A, and vitamin K. The combination of these two vegetables makes for a delicious and healthy salad that can be enjoyed by everyone.

Here are some tips and variations to consider when making celery and carrot salad:


Use a mandoline or a sharp knife to slice the celery stalks and shred or julienne the carrots. Thinly sliced vegetables will make for a more delicate and flavorful salad.

Toss the salad in the dressing just before serving to prevent the vegetables from getting too soggy.

If you prefer a sweeter flavor, add a teaspoon of honey or maple syrup to the dressing.


How To Make Celery and Carrot Salad

Add some protein to the salad by including grilled chicken or tofu, hard-boiled eggs, or canned tuna.

Mix up the dressing by using different types of vinegar, such as apple cider vinegar or balsamic vinegar, or by adding Dijon mustard or honey for added flavor.

Add some crunch and texture by including other vegetables like radishes, cucumbers, or bell peppers, or by including some toasted sunflower or pumpkin seeds.

For a creamier dressing, mix in some plain Greek yogurt or mayo to the dressing.

For a Middle Eastern twist, add some chopped dates, pomegranate seeds, and a sprinkle of sumac or za'atar.


  • 2-3 large carrots, peeled and grated
  • 2-3 stalks of celery, sliced thinly
  • 1/4 cup of raisins (optional)
  • 1/4 cup of sliced almonds (optional)
  • 1/4 cup of chopped fresh parsley (optional)

  • For the dressing:

  • 2 tablespoons of extra-virgin olive oil
  • 1 tablespoon of lemon juice
  • 1 teaspoon of honey
  • Salt and pepper to taste


In a large mixing bowl, combine the grated carrots, sliced celery, raisins, and sliced almonds (if using). Toss to combine.

In a small mixing bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.

Pour the dressing over the salad and toss until well-carpeted.

Let the salad sit for at least 10 minutes to allow the flavors to meld together.

Sprinkle the chopped parsley over the salad and serve.

This salad can be made ahead of time and stored in the refrigerator for up to 2-3 days. Enjoy!