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Waldorf salad with sliced celery, fine celeriac strips, apple slices, walnuts and mayonnaise, garnished with celery leaves.

Waldorf salad

A classic raw vegetable salad with celery, celeriac, apples and walnuts, finished with homemade lemon and Dijon mustard mayonnaise.

BNutri-Score
Nutrition per serving
1 mgIron
4 gFibre
302.8 kcalEnergy
3.3 gProtein
7 gCarbohydrates
28.5 gFat
All nutrition per serving
Energy
302.8 kcal
Protein
3.3 g
Carbohydrates
7 g
Fat
28.5 g
Fibre
4 g
Salt
0.7 g
Iron
1 mg
Calcium
53.7 mg
Vitamin C
13.6 mg
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Trim the celery, remove any strings and thinly slice the stalks crossways. Reserve the celery leaves for garnishing. Peel and halve the celeriac, then cut it into fine strips using a mandoline.

  2. 02

    Wash and quarter the apples, remove the cores and cut into thin slices.

  3. 03

    Mix the celery, celeriac, apples and roughly chopped walnut kernels in a bowl. Pour over the juice of one lemon to prevent browning.

  4. 04

    For the mayonnaise, put the sunflower oil, egg yolks, mustard and juice of the lemon into a tall container. Blend with a stick blender, slowly drawing it upwards. Season with salt and pepper and pour over the salad. Garnish with celery leaves and arrange on plates.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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