One of my favourite healthy salads from Poland is Celeriac Salad with grated Apple (Surówka z Selera). It holds a special place in my heart, thanks to my babcia (grandmother), who prepared it with love and even as a kid I used to like it because she made it so nice.
This refreshing and simple salad is a staple in Polish cuisine, especially during the winter season when celeriac is at its best. The crisp, earthy flavour of celeriac pairs perfectly with the sweetness of apple, creating a delicious combination that even those who think they don’t like celeriac can’t resist!
Whenever I make this salad at my workplace, it’s always a hit - even with people who usually avoid celeriac. It’s an ideal side dish for traditional Polish meals like kotlet schabowy (breaded pork cutlets) and complements many other hearty dishes. If you’re looking for a unique, healthy addition to your menu, this celeriac salad is a must-try! Salads like this belong beside the main, and my guide to Polish food explains how a Polish plate is built.
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Pin itSeler: Celeriac and Celery Are the Same Plant
This trips up English speakers constantly, and it trips up anyone shopping from a Polish recipe even harder, because seler covers both. Ask for seler in Poland and you will be handed celeriac; the stalks are seler naciowy, stalk celery. Plenty of people have made this salad with sticks of celery by accident.
The thing worth knowing is that they really are the same plant, Apium graveolens, grown in two different directions. Celeriac is a variety bred for the swollen base of the stem rather than for the stalks, which is why it is not strictly a root at all and why it tastes so recognisably of celery: it carries the same aromatic compounds. What you buy is that swollen stem base with roots pushing out of the bottom of it, which is exactly why it needs peeling so deeply.
Buy it heavy for its size and with no give when you press it. A light one has dried out, and a celeriac that has been stored badly is the one likeliest to taste bitter. If the middle is hollow or brown when you cut in, cut that part away.
Substitutions and Additions to Celeriac Salad
If you want to experiment with flavours or adapt the salad to what’s available, here are a few ideas:
- Swap the Apple for Pear: Try substituting the apple with a crisp pear for a different sweet note. Pears add a mild, juicy flavour that pairs beautifully with the earthy taste of celeriac.
- Add Grated Carrot: For a touch of colour and extra sweetness, consider adding grated carrot. It provides a vibrant contrast and adds a little extra crunch.
- Soaked Sultanas or Raisins: If you enjoy a hint of natural sweetness, try adding some soaked sultanas or raisins. Soaking them in warm water (or even a bit of lemon juice) for 10-15 minutes will plump them up and make them soft, adding lovely bursts of flavour throughout the salad.
Chef’s tip: do not skimp on the mayonnaise. A good one, and I use Polish Kielecki, makes all the difference between a creamy, proper surówka and a bowl of grated vegetables with something on it.
How to Make Celeriac Salad, Step by Step
- Peel the celeriac deeply, then grate it with the apple. Deeply is the word that matters. Celeriac is knobbly and roots push out of the surface, so a peeler only skates over the top of it: take a good centimetre off with a knife and cut away anything hollow or brown as you go. You will lose the best part of a fifth of what you bought and that is normal. As for the grate, the coarse side of a box grater gives a salad with some bite to it and the fine side gives a creamier, softer one. I use the coarse side. Grate the apple last and get it into the bowl quickly, because it browns faster than the celeriac does.
- Dress it straight away. Mayonnaise, lemon juice and the sugar if you are using it, mixed through until every shred is coated. Getting the acid on quickly is the whole trick with this salad: cut cells release compounds that turn brown when they meet air, and lemon juice slows that reaction right down, which is why the dressing goes on now rather than after a tidy-up. Three tablespoons of mayonnaise makes a properly creamy surowka, and it is on the rich side of the Polish average. If you would rather have it lighter, swap half of it for soured cream or natural yoghurt, which is how a lot of Polish kitchens make it. Whether it needs the sugar depends entirely on your apple, so taste before you add it.
- Season, and go lighter than feels right. Salt and pepper, mixed through, then taste. It is about to sit in the fridge for half an hour, and salt keeps drawing water out of the celeriac while it does, so a bowl that is seasoned perfectly now can taste sharp by the time it reaches the table. Season it again just before serving instead.
- Chill it for at least 30 minutes. This is not just about letting the flavours get to know each other. Cold genuinely firms the salad up, because the cement between the plant cells stiffens as the temperature drops and a cold shred snaps where a room-temperature one bends. The lemon and the salt need the time as well, to take the raw edge off the celeriac. Half an hour is the minimum and an hour is better.
- Stir it through and serve it cold, with parsley or dill. Give it a stir first, because the dressing settles as it sits. Dill is the more Polish of the two and parsley is the safer, so use whichever you have. Smacznego!
Recipe Card for Celeriac Salad
Celeriac Salad - Polish Recipe (Surówka z Selera)
A Polish celeriac salad, surowka z selera: raw celeriac and apple grated coarsely and dressed with mayonnaise, lemon and a little sugar. Fifteen minutes, nothing cooked, and it goes with almost any roast or cutlet.
Equipment I Use
Ingredients
Instructions
Peel the celeriac deeply, taking a good centimetre off with a knife, and cut away anything hollow or brown. Grate it on the coarse side of a box grater, then grate the apple last and get it into the bowl quickly, because it browns fast.
Add the mayonnaise, lemon juice (or apple cider vinegar) and the sugar if you want it, and mix until every shred is coated. Dress it straight away, because the lemon juice is what stops the celeriac and apple browning. For extra creaminess, add a splash of double cream.
Add salt and pepper to taste, but go lighter than feels right. Salt keeps drawing water out while the salad chills, so season again just before serving.
Chill for at least 30 minutes, and an hour is better. The cold firms the shreds up and takes the raw edge off the celeriac.
Give it a stir first, because the dressing settles as it sits, then serve cold with chopped parsley or dill. Smacznego!
Chef’s notes
Peel it deeply. Celeriac is knobbly and roots grow out of the surface, so a peeler skates over the top of it. Take a centimetre off with a knife and cut away anything hollow or brown.
Dress it as soon as it is grated. Cut celeriac and apple both brown quickly, and the lemon juice in the dressing is what stops it.
Under-season at first. Salt keeps drawing water out while the salad chills, so taste and season again just before it goes to the table.
The half hour in the fridge is not optional. Cold firms the shreds up as well as softening the raw edge of the celeriac. An hour is better.
Eat it within a day or two. It is at its best on the day and the dressing loosens as it sits, so give it a stir before serving.
Nutrition per serving
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FAQ for Celeriac Salad
What is celeriac?
Celeriac (celery root) is a knobbly winter vegetable with a mild, nutty celery flavour. It is the swollen stem base of a variety of celery rather than a true root, which is why it tastes so much like the stalks. Peeled and grated raw, it makes a crisp, refreshing salad.
How do I stop grated celeriac going brown?
Toss it with a little lemon juice as soon as you grate it, or mix in the other ingredients straight away - the acid keeps it pale.
What goes in a Polish celeriac salad?
Grated raw celeriac with apple, sometimes carrot, and a dressing of good mayonnaise (or yoghurt) with lemon, salt and pepper.
How long does it keep?
Best eaten fresh, but it keeps in the fridge for 1-2 days. Give it a stir before serving as the dressing can settle.
My celeriac tastes bitter. What do I do?
Bitterness is a sign of age or of poor storage rather than of anything you have done, and celeriac that has been through a cold snap or knocked about on its way to the shop is the usual culprit. To pull some of it out, put the grated celeriac in a bowl of cold water with a squeeze of lemon in it and leave it for 10 to 15 minutes, then drain it and pat it dry before dressing. The cold water firms it up at the same time, and the lemon keeps it pale. It will not rescue a truly bitter one, so taste a shred raw before you commit the whole thing to a bowl.
Why You’ll Love This Celeriac Salad
It takes fifteen minutes and nothing goes near the hob. It is built on a cheap winter vegetable that most people walk past, it goes with almost any roast or cutlet you put it next to, and it is the dish that has converted more celeriac sceptics for me than anything else I cook. It also improves in the fridge for the first hour, which makes it one of the few salads worth making before your guests arrive rather than while they watch.
Pin itMore recipes you’ll like
- The main this salad was made to sit beside: Bigos Królewski - Polish Hunter’s Stew
- Another Polish side built on winter cabbage: Authentic Polish Braised Cabbage
A Few Words from the Chef
I hope you enjoy making this delicious Polish celeriac salad as much as I do! It’s a wonderful way to add a touch of tradition and a burst of flavour to your meals, whether you’re serving it alongside classic dishes like kotlet schabowy or enjoying it on its own as a light, refreshing snack. With its versatility and health benefits, this salad is sure to become a favourite in your home too.
If you try this recipe, I’d love to hear how it turned out! Share your experience in the comments below, and feel free to let me know if you made any creative twists or additions. Don’t forget to share this recipe with your friends and family who might enjoy a taste of Poland at their table. Happy cooking!
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