Celery and apple salad

The first time I made this salad was out of curiosity because the celery was looking a bit sad on the shelf, and everyone was raving about how healthy it is. I admit I didn't have high expectations... I think it was on a Sunday afternoon, just when you crave something light yet crunchy. I started slicing everything, not very convinced – but as I mixed the ingredients, I realized it was turning into something I could eat over and over again. The first mistake? I added too much onion, so I had to throw in another apple. But it was from these mistakes that I learned what I like about this recipe and how to make it suit my taste, meaning fresh enough with a bit of personality, not just a pile of bland veggies.

Quick info: if you’re not moving at a snail's pace, it takes about 20 minutes, max 30 if you’re slicing everything by hand and don’t have a food processor. It yields about 4 healthier portions (or 2 if you’re the type to devour two plates right away). It’s exactly at the level of difficulty: “I can’t believe I haven’t made this until now,” so you don’t need to be a cooking expert.

Why do I keep making this salad? Firstly, because it’s not just an excuse to eat vegetables; it’s genuinely good and doesn’t leave you with that feeling of “okay, I ate something just to keep my health checks in order.” I love that I can toss it in a container and take it with me; it doesn’t change its flavor from one day to the next, quite the opposite. Plus, it works for fasting (if I don’t add yogurt) and when I need something more filling. And honestly, given how quick and cheap it is, there’s no point in making something complicated when I want something fresh. My kids? I’m not saying they jump for joy, but they don’t turn up their noses, so I think it’s a successful compromise.

Ingredients (for a large bowl of salad, about 4 generous servings):

- 6 stalks of celery – sliced thinly. No need for thick pieces; they feel like sticks.
- ½ head of white cabbage, fresh, not the one forgotten in the fridge, chopped as finely as possible (I use a food processor, but a knife works if you have the patience).
- 1 red onion – ideally small to medium, sliced thinly. If you add too much, it will be overpowering.
- 2 apples (the best are the tart ones, like Granny Smith), sliced as thinly as you can. I sprinkle them with lemon juice immediately; otherwise, they brown quickly.
- 1 lemon (for juice and, optionally, for serving)
- For the dressing:
- 300 g Greek yogurt (or any natural yogurt if you don’t care about texture)
- 2-3 tablespoons of extra virgin olive oil – make sure it’s good quality, as it makes a difference
- salt, pepper (to taste, but don’t skimp on the salt)
- Juice from ½ lemon (the rest for the apples)

The role of each ingredient, so it doesn’t seem like a random mix: celery adds crunch and that clean, slightly spicy flavor; cabbage provides volume and fiber, plus it holds everything together; apples bring acidity and sweetness; onion balances with something a bit more “aggressive” (not mandatory, but it can be a bit bland without it); the dressing ties everything together and tempers the flavors. Salt and lemon are definitely not to be skipped; otherwise, it turns out bland.

Preparation method (exactly how I do it, including my mistakes):

1. I start with the cabbage. I chop it as finely as I can or use the food processor with the slicing attachment. I like to massage it with a little salt and let it sit for 5 minutes – it softens and tastes better.
2. For the celery – I slice it diagonally to make it look fancier (I don’t know why, but it seems to change the flavor a bit). If you care about appearance, peel off any thicker fibers, especially at the base of the stalks.
3. Apples: I wash them well, skin on. I slice them thin (if you want, you can grate them, but I don’t like that – they become mushy). I immediately sprinkle them with lemon juice; otherwise, they oxidize and look unappetizing.
4. Onion – this one is up for discussion. Sliced thinly, sometimes I let it sit in water with a bit of vinegar for a few minutes to lose some of its sharpness, other times I just add it straight in. It depends on how rushed I am or how strong the onion is.
5. I gather all the vegetables in a large bowl. I don’t mix yet.
6. Dressing: I mix the yogurt with salt, pepper, olive oil, and the juice from ½ lemon. I taste every time because the yogurt can be more or less tangy. If it’s too thick, I add a tablespoon of water or a bit more lemon juice. You can also add a bit of honey if you want some contrast, but not too much.
7. I pour the dressing over the vegetables and mix well with two large spoons. I check if it looks too dry (if so, I add 1-2 more tablespoons of yogurt). Usually, I let the bowl sit in the fridge for 10 minutes before serving to let the flavors combine.
8. Done, time to eat. It works well on its own or as a side dish.

Tips, variations, and serving ideas

Tips (from experience):
- Don’t add the onion at the beginning if the salad will sit for more than a few hours; it gives it too strong a flavor.
- If you’re using older cabbage, let it sit longer with salt and drain the liquid (otherwise, it’s too tough).
- Use tart apples, not sweet ones, or it will be too sugary.
- Don’t skimp on yogurt or oil; otherwise, everything becomes dry.

Substitutions:
- For fasting or vegan: skip the yogurt and use a plant-based yogurt dressing or even diluted vegan mayonnaise with a bit of water and lemon.
- For lactose-free: plain plant-based yogurt (soy, coconut without flavors).
- For those with celery allergies: use fennel – surprisingly good, even with the apple.
- Apples can be replaced with pears, but not with bananas or soft fruits, as they don’t work here.

Variations:
- You can add pumpkin seeds or chopped nuts for texture.
- If you want something heartier, add some boiled or smoked chicken, torn into small pieces.
- It also works with raisins or cranberries for a more festive touch.
- Instead of white cabbage, sometimes I use red cabbage – it looks even better.

Serving:
- Best served cold, even after an hour in the fridge.
- Next to a simple roast, or as a main dish with a slice of toasted bread.
- When I make a complete menu: pumpkin cream soup, this salad, then something light for dessert (fruit, nothing heavy).
- For a picnic or at the office, just put the salad in a jar, and you’re good to go.

Frequently asked questions (for real, I’ve received them at the table or in chat):

1. Can I use regular celery instead of celery hearts?
Yes, but it won’t be as crunchy and might be too flavorful for some. I recommend grating it and using less so it doesn’t overpower the other flavors.

2. How do I prevent the apples from browning?
Simple: cut them last and immediately sprinkle with lemon juice. If you forget, it’s fine; they won’t spoil, just won’t look as good.

3. Is it good without onion?
It’s decent without onion, but it lacks that “something.” If you can’t tolerate onion, you can add a bit of leek or skip it altogether, but the flavor will be milder.

4. What type of yogurt is best?
Greek yogurt, creamy, has the best texture, but any natural yogurt works, even with 1.5% fat if you want it lighter. Just avoid fruit-flavored yogurt, of course.

5. Can it be made a few hours in advance?
I actually recommend it. If you let it chill, the flavors meld together. However, add the apples closer to serving time, or at least make sure to sprinkle them well with lemon so they don’t brown.

Nutritional values (approximate per serving, about 1/4 of the recipe): around 120-150 calories, depending on how much oil and what yogurt you use. Protein: 4-5g (from yogurt), carbohydrates 15-18g (mostly from apples and cabbage), fats 5-7g (from oil/yogurt). It’s very high in fiber, vitamins (C, K, A, B complex from vegetables), and rich in minerals (potassium, magnesium, molybdenum from celery, even folic acid from cabbage). That’s why I make it often; it won’t make you gain weight and actually helps if you want something filling yet light. It’s gluten-free, egg-free, and has no added sugar. If you add too much oil or go heavy on the full-fat yogurt, the calories will increase, but otherwise, there’s nothing to complain about.

How to store and reheat? Honestly, it’s not a salad that needs heating; it’s eaten cold. In the fridge, in a well-sealed container, it lasts easily for 2 days. It actually tastes better after a few hours – just make sure the apples are well-sprinkled with lemon, or they’ll turn brown. If you notice liquid has collected at the bottom, just mix it again or drain a bit. I don’t recommend freezing it – the texture won’t be right. If you added chicken or something perishable, make sure not to exceed two days. I’ve never had the chance to keep it longer because it gets finished pretty quickly.

We mix the ingredients for the salad and set them aside. I chopped them in a food processor. In a bowl, we add yogurt, lemon juice, olive oil, salt, and pepper, all to taste. We mix well and pour over the salad! It can be prepared up to a day in advance if kept in the fridge! Enjoy your healthy meal!

 Ingredients: Ingredients for a large salad: 6 stalks of celery, sliced 1/2 white cabbage, finely chopped 1 red onion, thinly sliced 2 apples, thinly sliced and sprinkled with a little lemon juice (to prevent oxidation) 1 lemon For the dressing: 300 g Greek yogurt or regular yogurt lemon juice 2-3 tablespoons extra virgin olive oil salt, pepper

 Tags:  celery salad