Traditional recipes

Celery salad, carrots and mayonnaise

Celery salad, carrots and mayonnaise

They are given on the small grater,

add mayonnaise, mix, salt to taste and if necessary add a little lemon salt.

Celery salad with carrots

Celery salad with carrots today it is a common one in our house. Sometimes we make it in combination with apple and we don't add a simple dressing, or, on holidays, we used to make it only carrot, celery and some mayonnaise.

But how for a while I started to avoid, for various reasons to use mayonnaise but still I did not want to give up the goodness of celery salad with carrots, I replaced it with a Greek yogurt dressing that I actually fell in love with. I feel like using it in any kind of salad like this.

In fact, the recipe of the past few days, if you remember, was also one with such a dressing. I am referring to the Coleslaw salad recipe, with carrot and cabbage, which has become our favorite since the new cabbage appeared on the market.

In fact, as many vegetables have now appeared and as many will still appear, it would be a shame not to take advantage of them and eat them in season, when they are tastier and healthier. Not to mention that they positively influence our budget by the fact that they are cheaper. So in the next period I will post more often such simple, fast, healthy recipes and .. "budget friendly" that is friendly to our budget.

Carrot and celery salad

I used to eat this salad when I was younger. It was indispensable on the table for holidays and anniversaries, being a classic recipe, easy to make and delicious. The only problem I had in consuming it with the choice of the new lifestyle was the much too heavy and unhealthy mayonnaise along with the explosion of vitamins and nutrients. Because I found a way to make healthy mayonnaise, I managed to rediscover the wonder of the taste of this salad. I hope you enjoy, like me, her wonderful taste.

Ingredients needed for the recipe:

  • 2 carrots
  • a medium celery
  • a lawyer
  • 50 grams of raw cashews
  • 4 tablespoons olive oil
  • a pinch of pink salt
  • half a lemon
  • natural spice from dried vegetables (carrot, pepper, tomato, parsley)
  • ground pepper
  • optional: apple, walnuts, other favorite spices

Method of preparation:

  1. Soak the cashews for 8 hours or overnight.
  2. Clean the carrot and celery and with the help of the food processor or using a normal grater, grind them.
  3. In the food processor (food processor with S-let) put the drained cashews together with the avocado and mash them, mixing them for 30 seconds.
  4. Then add the olive oil, lemon juice and salt.
  5. When the mayonnaise has tied tightly, mix it with the carrot and celery, add pepper, vegetable spices or other spices preferred by your taste buds.
  6. For a special taste you can add apple and other nuts (hydrated beforehand). Yami! & lt3

The salad keeps very well in the refrigerator within 2-3 days. In the picture I decorated it with parsley, dill and zucchini strips. A wonder.

Bon appetit, whatever you serve today!

Receive articles and recipes every week

Receive articles and recipes from each week, directly in your Inbox.

  • 1 white cabbage (about 1 kg)
  • 1 celery root, medium
  • 1 carrot
  • lemon juice
  • salt to taste
  • pepper
  • 1 link green dill
  • 1 tablespoon olive oil

We start with the cabbage that we have to leave to rest for 10-15 minutes.
We clean the cabbage from the first leaves and rinse it with water, then chop it faithfully.
Put the chopped cabbage in a bowl, rub it with a little salt, sprinkle a little pepper and sprinkle it with lemon juice.
Cover the bowl and let the cabbage rest for 10 minutes until the salt melts.
We clean the carrot and put it on the large grater or we also use the cleaning tool to obtain long strips.

We clean the celery and put it on the large grater.
Chop the dill and add it over the cabbage.
Add the celery and finally the carrot.
Mix all the ingredients and sprinkle with olive oil.

At the end, garnish the salad with carrot slices, celery and dill.
It is a slightly sweet-sour and slightly spicy salad.

Recipe of the day: Celery and carrot salad with mayonnaise

A simple recipe for celery and carrot salad with mayonnaise from: eggs, oil, celery, carrot, mustard, salt, pepper and lemon juice.


  • 2 eggs
  • 400 ml oil
  • 1 piece of celery
  • 1 carrot
  • mustard
  • salt
  • pepper
  • lemon juice

Method of preparation:

Separate the abuses from the yolks. Put the yolks in a bowl and rub with oil either with a whisk or with a mixer.

Add a little mustard and continue to mix. Put the oil little by little until it is finished. Add the lemon juice and mix until smooth. If the mayonnaise is cold

Clean, wash and grate the celery and carrot. Then mix with mayonnaise, salt and pepper and refrigerate. Serve cold.

Video: Coleslaw uden mayonnaise. Marineret hvidkål og gulerod i vinaigrette - Opskrift #83 (January 2022).