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Chinese Celery Salad

Try serving this simple Asian-inspired salad with cold sesame noodles or stir-fried chicken with peanuts. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 6
Chinese Celery Salad

Source: Mad Hungry, October 2010


  • 1 bunch of celery, top and bottom removed, stalks separated and cut in half lengthwise
  • 1 tablespoon rice vinegar or white vinegar
  • 1 teaspoon toasted sesame oil
  • 4 tablespoons soy sauce
  • 2 dashes Chinese chili oil or hot sauce (optional)
  • 1/2 teaspoon sugar
  • 2 tablespoons chopped fresh cilantro (optional)


  1. Bring a large pot of water to a boil. Add the celery and blanch for 2 minutes. Remove, rinse, and cool. Peel off the fibrous strings. Cut the celery into bite-sized pieces.

  2. In a bowl, whisk together the vinegar, sesame oil, soy sauce, chili oil, if using, sugar, and cilantro, if using. Toss in the celery. Cover and refrigerate to cool before serving.

Reviews (1)

  • pepperarttherapy 4 Apr, 2013

    This is a super simple recipe - getting the water up to boiling takes the longest, and I didn't bother removing the celery threads. A great way to use up a bunch of celery! Refreshing and delicious. I would recommend less soy sauce, start with a little and see how it tastes. I added 2 tablespoons and the recipe was still way too salty.

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