This Cucumber Celery Salad Will Make You Rethink Freshness

I never used to think much about celery outside of its crunch in peanut butter. Until I got caught in this weird afternoon craving for something so sharp, so unexpectedly bracing, I almost felt like I’d been holding my breath. That’s when I realized how celery can surprise you—no wait, it’s the way it leaks that clean, grassy scent when you cut into it. Then there’s the cucumber—cool, almost watery, but with this tiny burst of sweetness that makes you forget how bland those veggies get in salads.

It’s hot here now, and I want something that feels like a cool breeze but actually counts as a meal. Just chopping these up and tossing in a little salt and vinegar—simple, no fuss—somehow shifts my whole afternoon. It’s not about trying to be fancy, it’s that perfect solution when everything in your fridge feels like a sad leftover. Weird how some veggies can get you through the day with just a little bit of crunch and a splash of acidity.

What You’ll Need for This Salad?

This salad is all about crunch and freshness, built from just a handful of simple ingredients. Each one has its place in balancing flavour and texture:

• Celery (2 stalks, trimmed and sliced): Provides a fresh crunch with its mild peppery undertone. The angled slices not only improve texture but also make the salad visually appealing.

• Cucumber (1 medium, peeled if desired, sliced): Adds juiciness and a refreshing bite. Its subtle flavour works well with vinegar and enhances the salad’s cooling quality.

• Salt (1 teaspoon, adjustable): Draws out excess moisture from the vegetables, heightens their natural flavours, and keeps the taste balanced.

• Vinegar (2 tablespoons, white or apple cider vinegar): Delivers acidity and brightness. It cuts through the cucumber’s mildness and celery’s earthiness, creating a sharp, clean flavour profile.

Easy Way to Make Celery & Cucumber Salad

This recipe is quick, straightforward, and focuses on letting the natural crispness of the vegetables shine.

Step 1: Prepare the Celery
Place the celery stalks on a cutting board and slice them thinly at a slight angle. This creates half-moon shapes that look attractive in the bowl while maintaining crunch. Transfer the slices to a large mixing bowl.

Step 2: Slice the Cucumber
Peel the cucumber if you prefer a softer texture, then cut it into thin rounds or half-moons to match the celery. Add the cucumber slices into the same bowl for an even mix of textures.

Step 3: Season with Salt
Sprinkle the salt evenly over the vegetables. Toss gently with a spoon or your hands, ensuring each slice is lightly coated. This step helps the flavours settle and draws out a little water for juiciness.

Step 4: Add Vinegar and Toss
Drizzle the vinegar over the salted vegetables. Toss again until the cucumber and celery glisten with the dressing. Make sure the vinegar is distributed evenly for a consistent tang in every bite.

Step 5: Rest and Serve
Allow the salad to sit for 2–3 minutes at room temperature. This short rest time lets the flavours come together while keeping the vegetables crisp. Serve immediately, with extra salt or vinegar if you prefer a stronger taste.

Celery and Cucumber Salad with Vinegar and Salt

This dish combines chopped celery and cucumber tossed with salt and vinegar to create a crisp, refreshing salad. The vegetables retain their crunchy texture and are lightly seasoned, emphasizing their natural flavors and grassy scent alongside a tangy acidity.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Main Course

Cuisine: Fusion

Calories: 20

Ingredients Equipment Method Notes

Ingredients

  

• 2 stalks celery trimmed and sliced
• 1 medium cucumber peeled if desired, sliced
• 1 teaspoon salt adjust to taste
• 2 tablespoons vinegar white or apple cider vinegar preferred

Equipment

• Cutting board
• Chef's knife
• Bowl
• Measuring spoons

Method

 

1. Place the celery stalks on a cutting board and slice them thinly at a slight angle to create half-moon shapes. Transfer the sliced celery to a large mixing bowl.
2. Peel the cucumber if desired, then slice it into thin rounds or half-moons. Add the cucumber slices to the bowl with the celery.
3. Sprinkle the salt evenly over the vegetables and toss gently to combine, ensuring all slices are lightly coated.
4. Drizzle the vinegar over the salted vegetables, then toss again until the mixture is uniformly coated and the vegetables begin to glisten.
5. Let the mixture sit for 2-3 minutes to allow the flavors to meld and the vegetables to slightly soften while maintaining their crispness.
6. Serve immediately, garnished with additional salt or vinegar if desired. The salad should be bright, crunchy, and tangy with a fresh grassy scent.

Notes

For a more intense flavor, let the salad rest longer or refrigerate briefly before serving.

Sometimes, I wonder if I’d be happier with just these two in a bowl, no dressing, no fuss. Maybe it’s not supposed to be a big deal—just a thing I make exactly when I need to remember that fresh can be enough. And somehow, that’s enough today.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.