Best Hot Asian Celery Salad Recipes

CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING

Chicken and Celery Salad With Wasabi-Tahini Dressing image

Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that's sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.

Provided by Sue Li

Categories dinner, easy, lunch, poultry, salads and dressings, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 small boneless, skinless chicken breasts (about 1 pound total)
Kosher salt
1/4 cup fresh lime juice, plus more lime wedges, for serving (3 to 4 limes)
1/4 cup tahini
1 to 2 tablespoons wasabi paste
2 garlic cloves, grated
1/2 teaspoon granulated sugar
8 to 10 celery ribs, plus 1/2 cup celery leaves
Sesame seeds, for serving

Steps:

In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.

SICHUAN CELERY AND TOFU SALAD

Sichuan Celery and Tofu Salad image

This otherwise simple salad, adapted from a dish at Szechuan Gourmet in Manhattan, may require a trip to a Chinese market for Szechuan peppercorns and pressed tofu. And you'll need to make your own chili oil! But here's the thing. The effort, which really isn't much more than difficult shopping, produces an elegant dish that is worth whatever shoe leather or mileage you'll expend getting the ingredients together. It is astonishingly good. And we'll even allow one substitution. You can use regular celery instead of the Chinese version!

Provided by Mark Bittman

Categories quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup peanut oil
1 piece ginger, 2 inches long, cut into 3 or 4 slices
1 piece cinnamon, 3 inches long
3 cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 star anise
1 tablespoon Sichuan peppercorns
1/4 cup red chile flakes, or more to taste
Salt
1 bunch Chinese celery, or regular celery, thinly sliced
4 to 6 ounces pressed tofu, thinly sliced or julienned

Steps:

Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 44 grams, Carbohydrate 11 grams, Fat 57 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams

HOT ASIAN CELERY SALAD

Hot Asian Celery Salad image

This recipe was given to me by some friends who originally came from China.

Provided by Natasha Nalley @MomInMD

Categories Vegetables

Number Of Ingredients 6

Ingredients

1 bunch(es) celery
1 tablespoon(s) vegetable oil
20 - pieces of chinese (szechuan) pepper. you can buy this at an asian grocery store.
1 - green onion
6 - thin slices of fresh ginger
1/2 teaspoon(s) salt

Steps:

Separate the sticks of celery from the plant, wash and trim.
Cut every stick of celery verticall into halves. Bring all the half sticks together and cut all the sticks horizontally into 1 inch pieces.
Boil 3 cups of water. Put the celery in the water as soon as the water boils.
Take out the celery right before the water is about to boil again; drain. DO NOT take out after the water is boiled. Celery should still be crisp.
In another pan, pour in the vegetable oil. Heat on high.
Chop the green onion into very small pieces.
Add the onion, ginger, and Chinese pepper into the pan. Cook for half a minute. Turn off heat.
Add the celery and salt into the pan and mix. Serve and enjoy.