Celery and Coconut Salad

Kereviz salatası


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This juicy salad originates from the eastern Turkish Mediterranean coast, the home of a number of refreshing fruity salads, devised to calm the palate after the local spicy food. This one is best made with fresh coconut, hut you can substitute desiccated coconut, soaked in water for 30 minutes, drained and squeezed dry.


  • 6-8 firm fresh celery stalks, grated (reserve the leaves for garnish)
  • 4-5 tablespoons freshly grated coconut

For the dressing

  • 2 tablespoons thick creamy yogurt
  • 2 cloves garlic, crushed with salt
  • juice of ½ lemon
  • salt and freshly ground black pepper

To garnish

  • fresh celery and mint leaves


  • Mix the yogurt with the lemon juice and garlic in a bowl. Add salt to taste. Place the grated celery and coconut in a bowl and pour over the dressing. Toss well and garnish with the celery and mint leaves. Leave to stand a little to let the juices weep and mingle (but if left too long it becomes watery).