Celery and Coriander Salsa

While apple sauce or sour cream might be the traditional pairing for classic potato latkes for many jews, this refreshing green and herby salsa makes a wonderful and refreshing accompaniment to one of our favourite ways of making (and eating) potatoes. Latkes are a Chanukah must-have but serve yours up with a salsa twist this season. This Celery and Coriander salsa can be made up to six hours ahead – great if you’re hosting lots of people – and this fresh, herby green dish looks inviting, whilst helping to cut through the delicious oiliness of the latkes.

This quick Celery & Coriander salsa will easily become a firm family favourite and can be used to enhance other fried dishes – including chips. But does work wonderfully with our sweet carrot latkes too. Plus the orange and green together is simply divine.

Super easy and quick to make, it uses just four core ingredients plus salt and pepper to taste.


  • 4 large stalks (2 cups about) finely diced celery
  • 3 Tbsp olive oil
  • 1 small bunch (30 g) fresh coriander, minced
  • 1 Tbsp white wine vinegar


  1. Combine all ingredients in medium bowl.

2. Season your Celery and Coriander salsa with salt and pepper (to taste).

3. Let the salsa stand for at least 30 minutes. (although this can also be made up to 6 hours ahead. If making ahead of time, make sure to cover and chill until ready to use.)

Want a dairy pairing idea that will still work for Chanukah? Try this gorgeous green salsa with our equally divine, classic cheesy potato latkes. Potato and cheese together is simply sumptuous, but definitely even richer than the classic potato version, meaning this salsa has an even greater role to play in cutting through the slightly heavier, oilier (but still yummy) latke. Enjoy!

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