Carrot and Celery Salad

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

4 large carrot (s)
1 piece (s) celery, (approx. 50-200 g)
1 red pepper (s)
1 small can corn, (50 g)
1 medium onion (s), finely diced
1 tablespoon balsamic vinegar, light
1 tablespoon sugar
1 teaspoon pumpkin seed oil, -2
1 stalk / e celery greens, from the tuber

Instructions

Mix the balsamic vinegar with the pumpkin seed oil, sugar and finely diced onion and let it steep. Cut the peppers into small cubes and fold in. Also add a small can of corn.
Clean the carrots and celery and grate with a fine grater. If you can get fresh celery bulbs with leafy greens in season, cut the stem into fine slices to taste and add some of the finely cut leafy greens to the other ingredients. It is best to let it steep for a while in the refrigerator.
The salad is ideal as a refreshing light side dish for grilling or simply as a light dinner by serving toast or baguette with herb butter.
Alternatively, ham sausage or Kasseler cold cuts can be added to it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.