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4 German Salad Recipes: Carrots, Beets, Celery, and Cucumber

German salads: beet, carrot, cucumber, and celery root salad recipes.

German salads: beet, carrot, cucumber, and celery root salad recipes.

When in Germany

In Germany, when you order a salad at a restaurant, it does not usually come as a bowl of lettuce with vegetables and dressing added on top. Known as Bunte Salattellers, salads in German restaurants are dishes made up of several different vegetable salads and are quite colorful. The diner often walks away wishing they had the recipe for at least one of the salads that they had enjoyed. Some of my favorites have always been:

  • Beet salad
  • Celery root salad
  • Carrot salad
  • Cucumber salad

You are sure to love all four of these delicious and traditional German salad recipes. Enjoy!

German beet salad

German beet salad

German Beet Salad (Rote Beete Salat)

The sauce for this salad really brings out the earthiness of the beets and gives the salad a sweet and sour tang.

Ingredients

  • 2 bunches beets
  • 2 tablespoons water
  • 1/4 cup white vinegar
  • 1 tablespoon caraway seeds (or more, according to taste)
  • 1 teaspoon sugar
  • 2 tablespoons finely minced onion
  • 1 teaspoon prepared horseradish (not horseradish sauce)
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons vegetable oil

Instructions

  1. Prepare the beets by trimming off the greens and the tips. Boil the beets in salted water until tender, approximately 45 minutes. Set aside to cool, then peel and cut into bite-sized pieces.
  2. In a bowl, whisk together the remaining ingredients. Add the beets and toss to coat. Let it stand for a few hours. This salad is best served at room temperature. Refrigerate any remaining salad.

*Recipe adapted from allrecipes.com

Peeling Beets

Beets are really easy to peel once boiled. The skin rubs right off. Look out because your hands will get stained during this process unless you wear gloves.

German celery root salad

German celery root salad

Celery Root Salad (Selleriesalat)

This salad is surprisingly refreshing with the tang of lemon. It also makes an interesting addition to any salad plate.

Ingredients

  • 1 lb celery root, peeled and grated
  • 1/2 an apple, peeled and grated
  • 1/2 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped parsley
  • Salt to taste
  • Pepper to taste

Instructions

  1. Celery root is tough to work with, so have a good knife on hand when peeling and cutting.
  2. Grate the celery root and apple in a large bowl.
  3. In a separate bowl mix together the remaining ingredients and pour over the prepared celery root and apple. Toss all ingredients until well incorporated.
  4. Chill for at least one hour before serving. Refrigerate any remaining salad.

*Recipe adapted from simplyrecipes.com

German carrot salad

German carrot salad

German Carrot Salad (Karottensalat)

The orange juice makes this a sweeter salad that makes a nice contrast to other salads.

Ingredients

  • 2 lbs fresh carrots, peeled and grated
  • 1 bunch of fresh dill, finely chopped
  • 1 cup orange juice
  • 1/4 cup vegetable oil
  • 1/3 cup white vinegar
  • 3 tablespoons honey
  • Salt to taste
  • Pepper to taste

Instructions

  1. Place the grated carrots and chopped dill in a large bowl.
  2. In a separate bowl, mix together the remaining ingredients and pour over the carrot mixture. Toss together and let sit for at least 1/2 an hour. Refrigerate any remaining salad.

*Recipe adapted from food.com

German cucumber salad

German cucumber salad

German Cucumber Salad (Gurkensalat)

The longer this salad sits, the better it tastes!

Ingredients

  • 2 large cucumbers (I use English seedless so I don't have to peel them), thinly-sliced
  • 1 onion, peeled and thinly sliced
  • 1/2 cup white vinegar
  • 1 1/2 tablespoons sugar
  • Salt to taste
  • Pepper to taste

Instructions

  1. In a large bowl, layer the sliced onions and cucumbers, lightly salting each layer. Set aside for an hour and then drain off all liquid.
  2. In another bowl, mix together the remaining ingredients and add the drained cucumbers and onions. Chill for at least 15 minutes. Refrigerate any remaining salad.

*Recipe adapted from acouplecooks.com

© 2012 Claudia Porter