CELERY SLAW WITH SEEDS AND DATES
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Provided by Alison Carroll
Categories Bon Appétit Salad Side Celery Cucumber Date Mustard Arugula Vegetarian Vegan Wheat/Gluten-Free Summer
Yield 8 servings
Number Of Ingredients 17
Steps:
- Pickled mustard seeds:
- Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
- Slaw and assembly:
- Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don't want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
- Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
- Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
- Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
- Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
- Do Ahead
- Mustard seeds can be pickled 1 week ahead. Cover and chill. Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
