Wholewheat Mushroom Celery Salad

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Wholewheat has great texture and takes on flavour well. It can be substituted with barley. It is nutty, poppy and ricey all at the same time. This is a “staatmaker” salad.


  • 2 cups wholewheat
  • salt and white pepper
  • 1 cup garlic salad dressing
  • 1 bunch of celery, leaves and all
  • 500 g button mushrooms (or others if you fancy), sliced
  • 1 tbsp red wine vinegar


    Boil the wholewheat in a large pot of water for 40–45 minutes until it is cooked but still has a bite. Drain in a colander and rinse with lots of cold water to arrest the cooking process.

    In a large mixing bowl season the wholewheat with salt and white pepper. Pour over the cup of garlic salad dressing, along with the red wine vinegar, tossing to coat. Set aside.

    Slice the celery into 2 mm slices all the way up the stalk. Roughly slice some of the leaves too and keep the nicest ones whole for garnish. Add to the wholewheat.

    Slice the mushrooms and add these to the salad. Test and adjust seasoning and arrange on a suitable platter. Use remaining celery leaves (or rocket or oregano) as garnish.