Whenever I make a dish that calls for a couple carrots and a couple sticks of celery, I end up with a big leftover bag of celery and a big leftover bag of carrots in my fridge. It‘s kind of annoying. I’m forced to go buy ranch dressing and eat carrot and celery sticks for days. So I figured out an interesting way to use these lonely veggies. This slaw is a great side salad or exotic condiment for hot dogs, tacos, burgers, you name it. I like things nice and spicy so I used a chili infused sesame oil, but you can use plain sesame oil if you don’t like spicy.
Makes 2 to 4 Servings
2 fat OR 4 skinny carrots (cut into short thin matchsticks or grated on a cheese grater)
3 celery stalks (peel off the tough strings on the backside, cut into thin short matchsticks)
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil or hot sesame oil
1 clove garlic (grated or minced finely)
1 tablespoon ginger (grated or minced finely)
1/4 cup parsley or cilantro chopped finely
Mix together carrots and celery in a salad bowl. In a small mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, garlic, ginger, parsley (or cilantro) and a pinch of salt and a few turns of fresh pepper. Pour mixture over carrots and celery, mix well and serve. This keeps well in the fridge for a couple of days.
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