Crunchy Red Cabbage Celery Salad with Tangy Dressing

I came up with this Red Cabbage Celery Salad while hunting for a way to use up leftover celery in the fridge. It’s crunchy, fresh, and colorful, with a little unexpected twist in every bite. Red cabbage brings a vibrant purple hue and a subtle peppery bite, celery adds juicy, snappy crunch, and mandarin orange segments contribute just the right tangy sweetness to balance the flavors.

Start with thinly shredded red cabbage. I love using a mandoline to create delicate, wavy threads that stay crisp yet soak up the dressing beautifully. Cut the celery diagonally, pulling the strings away as you slice – it makes the celery visually appealing and gives it more surface area to absorb the dressing’s flavors.

Remove the pith from your oranges and add the segments to the mix. Toast some walnuts until they’re fragrant and lightly golden, then fold them in for a rich, nutty crunch. Sprinkle sunflower seeds and shavings of parmesan on top to finish, adding extra texture and a savory lift.

A simple Citrus Yogurt dressing ties it all together: creamy, bright, and just a little tangy. The final result is a salad that’s memorable, vibrant, and borderline addictive – perfect for a colorful lunch that makes you smile with every bite. Go on, try this beauty at home and let me know what you think!

How to make Celery Salad

Looking for a refreshing, crunchy salad? This red cabbage and celery combination with citrus yogurt dressing is bold and satisfying. Mandarin oranges, walnuts, and parmesan make it fresh, crisp, and full of texture.

Ingredients

Salad

• 4 cups thinly shredded red cabbage
• 2 cups celery, thinly sliced diagonally (strings removed if desired)
• 1 cup mandarin orange segments, pith removed
• ½ cup walnuts, toasted and roughly chopped
• 2 tablespoons sunflower seeds
• ¼ cup freshly shaved parmesan cheese

Dressing

• 2 tbsp Greek yogurt
• 1 tbsp lime juice
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 to 2 teaspoons honey
• ½ teaspoon orange zest
• Pinch of cayenne pepper
• Salt, to taste
• Freshly cracked black pepper, to taste

Prep / Mise En Place

• Thinly shred red cabbage. A mandoline works well for delicate strands.
• Slice celery diagonally, removing strings if desired.
• Peel mandarin oranges and remove any pith.
• Toast walnuts in a dry skillet over medium heat until fragrant and lightly golden, about 3 to 5 minutes. Let cool slightly before chopping.
• Zest orange and measure dressing ingredients.

Instructions

1. In a large bowl, combine shredded red cabbage and sliced celery. Toss lightly to distribute evenly.
2. Add mandarin orange segments and toasted walnuts. Gently fold to combine without breaking the fruit.
3. In a small bowl, whisk together Greek yogurt, lime juice, Dijon mustard, olive oil, honey, orange zest, cayenne pepper, salt, and black pepper. Taste and adjust sweetness, acidity, or seasoning as needed. The dressing should be creamy, bright, and lightly tangy.
4. Pour the citrus yogurt dressing over the salad. Toss thoroughly so the cabbage and celery are evenly coated. The thin strands will soak up the dressing while staying crisp.
5. Transfer to a serving bowl. Sprinkle sunflower seeds and shaved parmesan over the top just before serving for added crunch and savory depth.

Serving Suggestions

• Serve as a colorful lunch on its own.
• Pair with grilled chicken, salmon, or roasted vegetables.
• Add to wraps or sandwiches for extra crunch.
• Make for a holiday table for a bright, fresh contrast to heavier dishes.

Leftover Ideas

• Store in an airtight container in the refrigerator for up to 2 days. The cabbage stays pleasantly crisp.
• Toss leftovers into a grain bowl with quinoa or farro.
• Add shredded rotisserie chicken to turn it into a protein-packed meal.
• Use as a crunchy topping for tacos or pulled pork sandwiches.

With its creamy citrus dressing and mix of sweet, savory, and nutty elements, this salad feels both fresh and satisfying. It is crisp, colorful, and full of texture in every bite.