Reviews (1) Add Rating & Review 16 Ratings 5 star values: 1 4 star values: 3 3 star values: 6 2 star values: 5 1 star values: 1 Martha Stewart Member Rating: Unrated 04/04/2013 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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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 mh_1033_celery_salad.jpg
Ingredients Ingredient Checklist 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)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 mh_1033_celery_salad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
mh_1033_celery_salad.jpg
mh_1033_celery_salad.jpg
Ingredients
Ingredients
- 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)
Directions
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.
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)
Add Rating & Review 16 Ratings 5 star values: 1 4 star values: 3 3 star values: 6 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: Unrated 04/04/2013 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.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 1 4 star values: 3 3 star values: 6 2 star values: 5 1 star values: 1
Add Rating & Review
16 Ratings 5 star values: 1 4 star values: 3 3 star values: 6 2 star values: 5 1 star values: 1
16 Ratings 5 star values: 1 4 star values: 3 3 star values: 6 2 star values: 5 1 star values: 1
16 Ratings 5 star values: 1 4 star values: 3 3 star values: 6 2 star values: 5 1 star values: 1
5 star values: 1 4 star values: 3 3 star values: 6 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: Unrated 04/04/2013 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.Martha Stewart Member
Rating: Unrated 04/04/2013
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.
Rating: Unrated
All Reviews for Chinese Celery Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chinese Celery Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
