Celery Salad with Cilantro and Sesame

Celery Salad with Cilantro and Sesame

Based on 1 ratings

"My humble homage to New York City, this salad is inspired by a restaurant I probably eat at more than any other place: X’ian Famous Foods. It’s a western Chinese-style spot with several locations around New York City, which means when a craving strikes, no matter where you are in Queens, Brooklyn, or Manhattan, you can treat yourself. And I do treat myself. Often. Anyway. I don’t know exactly what’s in their version of this salad; all I know is that it’s 80 percent cilantro stems and 15 percent celery, and 5 percent other stuff like scallions and sesame oil. It’s the perfect thing to eat when getting down on intensely lamb-y noodles or crazy- hot dumplings, but since I started making my own version (I added fish sauce and lime juice, and there’s a heavier ratio of celery to other stuff), I realized I liked eating it with just about everything, but especially things like hot-and-sour chicken or soy-braised brisket. Honestly, though, sometimes I’ll just make one to eat by itself because I am truly “Wild About Celery” (the title of my forthcoming memoir), especially in the summer when it’s too hot outside to eat anything but a bowl of salty, tangy, herby celery. Adapted from Nothing Fancy. Copyright © 2019 by Alison Roman. All rights reserved."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1 tbsp
sesame seeds
3
scallions
2 stalks
celery
12½ g
cilantro
½
green chili
½ tbsp
fish sauce
tbsp
rice vinegar
1 tbsp
lime juice
flaky sea salt
pepper
1 tbsp
canola oil
½ tbsp
toasted sesame oil
2 tbsp
olive oil

Utensils

frying pan, cutting board, knife, bowl (large), platter

  • Step 1/3

    • 1 tbsp sesame seeds
    • frying pan

    Toast the sesame seeds (white) in a small skillet over medium-high heat until golden brown and starting to pop, about 2 minutes. Remove from the heat and set aside.

  • Step 2/3

    • 3 scallions
    • 2 stalks celery
    • 12½ g cilantro
    • ½ green chili
    • ½ tbsp fish sauce
    • tbsp rice vinegar
    • 1 tbsp lime juice
    • flaky sea salt
    • pepper
    • 1 tbsp canola oil
    • ½ tbsp toasted sesame oil
    • 2 tbsp olive oil
    • cutting board
    • knife
    • bowl (large)

    Toss the scallions (green and white parts, thinly sliced on the bias), celery (stalks and leaves, very thinly sliced on the bias) , cilantro (tender leaves and stems, cut into 2-inch pieces), Chile (seeds removed, thinly sliced), fish sauce, vinegar, and lime juice together in a large bowl. Season with salt and pepper and add the oils. Season again with more salt and pepper, adding more lime juice or vinegar if you like.

  • Step 3/3

    • platter

    Transfer to a large bowl or serving platter and top with the sesame seeds, lots of pepper, and a drizzle of olive oil.

  • Enjoy your meal!

    Celery Salad with Cilantro and Sesame

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