Crunchy Carrot and Celery Salad with Creamy Lemon Dressing! Whether you’re looking for a quick snack, a side for your grilled tofu, or a picnic-ready dish, this crunchy carrot and celery salad with lemon dressing is sure to become a new favorite.

Discover the irresistible crunch of this Carrot and Celery Salad, a refreshing and vibrant side dish that’s perfect for any meal. Featuring crisp carrots, crunchy celery stalks, and zesty green onions, all tossed in a creamy lemon dressing that’s light, tangy, and bursting with citrus flavor. This salad is not only a feast for the eyes but also a healthy, low-calorie option packed with vitamins and fiber. Its bright, fresh flavors make it an ideal addition to spring and summer menus, and it’s easy to customize with your favorite herbs.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Honestly, this salad is so delicious — my dad even declared it a perfect 10, which is a huge compliment coming from him, especially for such a simple carrot and celery combo! He loved how the freshness of the lemon dressing perfectly complemented the natural sweetness of the carrots and the crispness of the celery.

It’s amazing how just a few fresh ingredients and a zesty dressing can turn a humble salad into something extraordinary. You’ve got to give this one a try — it’s the kind of dish that’s light, flavorful, and guaranteed to impress your family and friends.

Tips for Success:

Flavor Profile: This Crunchy Carrot and Celery Salad with Creamy Lemon Dressing is bursting with crunchy celery, carrots, and green onions all coated in a deliciously lemony dressing that is lightly flavored and full of freshness.
Amount of Pure Maple Syrup: Our family was divided over the amount of maple syrup that was needed to create the perfect amount of sweetness. Feel free to use less or add more.
Lemon Flavor: The dressing is very creamy and is lightly flavored with lemon. After taking three bites to taste test (to fully appreciate the flavor) as it slightly builds on the palate, you can add some lemon zest if you prefer a stronger lemony flavor. We love lemon; however, we enjoyed the light lemony flavor. We felt it was perfect and very fresh tasting.
Matchstick Carrots: We purchased matchstick carrots from the grocery store. They typically come in a 10 oz. package which equates to approximately 3 ½ cups. If you prefer, you can give them a rough chop to reduce their size as they are typically 2 to 3 inches long. Chopping can create a better mouthfeel, but we actually preferred to leave them as is. If you cannot locate matchstick carrots at your local grocery store, you can julienne slice some carrots. You can also use grated carrots but scale back the amount used – start with 2 cups and only add more after you have fully dressed the salad to see if the veggie-to-dressing ratio can handle more.
Peeling Celery Ribs – Optional: We like to peel the celery ribs with a vegetable peeler to remove the stringy elements on the outside of the celery ribs. It really elevates the texture and mouthfeel.
Green Onions versus Red Onions: We did several kitchen tests using green onions, then red onions. We loved both; however, felt that the green onions were slightly more preferable. Feel free to use your favorite onion. We ultimately landed on using green onions.
Optional – Soaked Red Onions: If you are concerned about the sharpness that can come from red onions, then we suggest lightly soaking them. The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong. In this carrot and celery salad, mild red onion perfectly complements the flavor. Two – it ever so slightly reduces the crunch. The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch. Simply place the chopped red onions into a small bowl, cover with warm tap water and steep for 7 minutes, then drain off the water, shake well to remove any excess water, then they are ready for the recipe.
Optional Add-Ins: Feel free to add golden raisins or regular raisins. Additionally chopped pistachios, walnuts, almonds or pecans would be great as well. We tried raisins and pistachios and actually preferred the simplicity without the add-ins but could see how some might enjoy raisins and/or chopped nuts in this salad.
Amount of Sea Salt: Our family was completed divided over the amount of sea salt that was needed to perfectly season the salad.
Serving after Refrigerating: This recipe is best when served immediately after making. If serving after refrigeration, remove from the refrigerator at least 30 minutes before serving to allow the flavors to wake up and allowing the tahini to thin out again.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days in the refrigerator. Store in a covered air-tight container.

This salad does not freeze well.

Pantry Products:

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

High-Speed blender

If you try this bold salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

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Crunchy Carrot and Celery Salad with Creamy Lemon Dressing

Hi there, Ameera here!

Tips for Success:

Leftovers and Freezing:

Pantry Products:

Kitchen Equipment:

Crunchy Carrot and Celery Salad with Creamy Lemon Dressing

Description

Ingredients

Instructions

Notes

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