Pickled Celery Salad

Name: Pickled Celery Salad
Yield: Serves 4
Cuisine: Hubei
Ingredients: 300 g/11 oz Chinese or English celery sticks; 300 g/11 oz Chinese or English celery sticks; 30 ml/2 tbsp rice wine or vinegar; 30 ml/2 tbsp rice wine or vinegar; 5 ml/1 tsp caster/superfine sugar; 5 ml/1 tsp caster/superfine sugar; 75 g/3 oz fresh coriander/cilantro; 5 ml/1 tsp ground Sichuan peppercorns; 10 ml/2 tsp salt; 75 g/3 oz fresh coriander/cilantro; 15 ml/1 tbsp sesame seeds, lightly toasted; 25 g/1 oz/2 tbsp roasted peanuts, coarsely chopped; 25 ml/1½ tbsp sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Fresh coriander might not be an obvious salad ingredient but its flavour goes marvellously with celery in this dish from Hubei. It is the simplest of salads, sharp with vinegar and aromatic with ground Sichuan peppercorns.

Ingredients

300 g/11 oz Chinese or English celery sticks
10 ml

Asia
China
Vegan

Method

Slice the celery thickly into 1 cm/½ in-wide pieces on the diagonal. (You can include the leaves, if you wish.) Put it in a colander and sprinkle with the salt. Leave for 25 minutes.
Remove the thickest, toughest stalks from the coriander and chop the remainder roughly.
Put the Sichuan peppercorns into a bowl and add the sugar, rice wine or vinegar an