Cold-Tossed Celery in Garlic Vinaigrette


Preparation info
  • Yields 3 cups , enough to serve


    as a crunchy addition to a cold meal
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

If you have stared helplessly in Chinese restaurants at dishes loaded with forlorn, economic squiggles of stir-fried celery, then here is a dish to restore your confidence in real Chinese cooking. It is a crunchy, lightly spiced “pickle,” as much at home at a Western barbecue as on a Hunan table. For celery-haters like myself, it is a revelation.

  • Buy only pale green-white celery, with smooth, full ribs, fresh tips, and delicate, tender leaves. If you hav