Celery Slaw with Dates & Seeds

Name: Celery Slaw with Dates & Seeds
Yield: Serves 8–10
Ingredients: 3 tbsp toasted sesame seeds; 1 cup brown mustard seeds; 12 dates, pitted and sliced; 1 bunch rocket (a 50 g bag), tough stems trimmed; 1½ tsp flaked sea salt; 1 medium onion, thinly sliced; 1 cup rice vinegar; 6 tbsp sugar; 2 tbsp light soya sauce; 1 tsp sugar; ⅓ cup olive oil; ¼ cup rice vinegar; 2 long, skinny cucumbers or 8 Israeli cucumbers; 5 celery stalks, thinly sliced on the diagonal, plus 1 cup of tender celery leaves

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

In this salad, celery and its leaves are centre stage! It is such a good value salad; so green, crunchy and grounding. I encourage you to make double the amount of pickled mustard seeds. They keep well in a jar in the fridge and are good on a host of salads, vegetables and even sandwiches. They also make a great hostess gift!

Ingredients

2 long, skinny cucumbers or 8 Israeli cucumbers
5 celery stalks, thinly sliced on the diagonal, plus

Main course
Gluten-free
Vegan

Method

Begin with the mustard seeds. Place them in a small bowl. Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve the sugar and the salt. Divide the mustard seeds between 2 or more small sterilised jars. Pour the hot brine over the mustard seeds in the jars. Close immediately to seal. Allow to cool completely. (These pickled mustard seeds ar