Celery and redis—two ingredients that might seem unrelated, but together they create a surprisingly versatile and flavorful combination. Redis, a fermented chili paste from North Africa, adds a spicy, tangy depth to celery’s crisp, refreshing bite. This pairing works because the celery’s mild, slightly salty flavor and crunchy texture provide the perfect canvas for redis’s bold, complex heat, making it a great addition to salads, sandwiches, and even cooked dishes.
Ingredients
- 4 large celery stalks (about 1 lb / 450 g), sliced thin
- 2 tbsp (30 g) redis paste (or to taste)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 garlic clove, minced
- 1/4 tsp (1 g) ground cumin
- 1/4 tsp (1 g) salt, plus more to taste
- 2 tbsp (8 g) fresh parsley, chopped
Instructions
- In a large bowl, combine the sliced celery, redis paste, olive oil, lemon juice, minced garlic, cumin, and salt. Toss well to coat the celery evenly.
- Let the mixture sit at room temperature for 5 minutes to allow the flavors to meld.
- Stir in the chopped parsley just before serving.
- If you prefer a warm dish, heat a skillet over medium heat, add the celery mixture, and sauté for 5–7 minutes until the celery is tender-crisp. Serve immediately.
Tips
- Substitution for redis: If you can’t find redis, substitute with harissa paste (which is similar but often less salty) or a mix of tomato paste and chili flakes. This will change the flavor profile slightly, making it less fermented and more tomato-forward.
- Adjusting heat: Redis can be spicy; start with 1 tbsp (15 g) and add more to taste. For a milder version, mix the redis with a little yogurt or sour cream before adding.
- Storage: The raw celery salad is best eaten within a few hours, as the celery will release water and become watery. If you must store it, keep it in an airtight container in the fridge for up to 1 day, but drain excess liquid before serving.
- Common mistake: Don’t skip the rest time—it allows the celery to absorb the flavors. Also, avoid over-salting, as redis is already salty.
Serving Suggestions
Serve this celery and redis mixture as a vibrant side salad alongside grilled meats, roasted chicken, or fish. It also makes a fantastic topping for crusty bread or crackers as an appetizer. For a light lunch, pile it onto a bed of greens or stuff it into a pita with some crumbled feta.
Variations
- Celery and Redis Slaw: Shred the celery and add shredded carrots and cabbage for a crunchy slaw. Toss with the same dressing and let it sit for 10 minutes.
- Warm Celery and Redis Sauté: As mentioned in step 4, sauté the mixture in olive oil with some sliced onions until the celery is tender. Add a splash of water or broth to create a light sauce.
- Celery and Redis Dip: Blend the celery mixture with cream cheese or Greek yogurt to make a spread for sandwiches or a dip for raw vegetables.
- Add-Ins: For extra texture and flavor, add chopped olives, capers, or toasted nuts like almonds or walnuts.
Storage and Reheating
The raw celery salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The celery will soften and release liquid, so drain before serving. For the cooked version, refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat, stirring occasionally, until warmed through (about 3–4 minutes). The texture will be softer than fresh, but the flavor will still be good.
Frequently Asked Questions
What is redis? Redis is a fermented chili paste from Tunisia, made from dried chilies, garlic, salt, and sometimes caraway seeds. It adds a salty, spicy, and slightly sour kick to dishes. It’s similar to harissa but often has a finer texture and a more intense fermented flavor.
Can I use celery leaves? Yes! Celery leaves are flavorful and can be chopped and added to the dish along with the stalks. They add a more intense celery flavor and a nice green color.
Is redis very spicy? It can be. The heat level varies by brand and batch. Start with a small amount and taste as you go. If you’re sensitive to heat, you can dilute it with a bit of olive oil or lemon juice.
Can I make this ahead of time? The raw version is best made just before serving, as the celery will water down. The cooked version can be made a day ahead and reheated, but the texture will be softer.
What if I don’t have lemon juice? You can substitute with white wine vinegar or apple cider vinegar. Use the same amount, and the flavor will be slightly more acidic but still delicious.
Can I use this as a condiment? Absolutely! The celery and redis mixture works well as a condiment for sandwiches, burgers, or grilled meats. It adds a crunchy, spicy, and tangy element.
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