Celery is the Gary Oldman of vegetables — constantly morphing in presentation but consistently doing great things throughout the ages. You can count on celery. Julia Childs always stuffed her Thanksgiving birds with celery leaves. A great tip, if you've never tried it by the way.
Consider the childhood snack made from celery stalks stuffed with peanut butter and topped with raisins. It was playful, simple and healthy.
We find it in stuffing, soup and as a vehicle for ranch dressing at parties. Presented with the challenge of getting creative with the celery from my co-op basket, I made an Asian-inspired cold celery salad.
It's like a celery-centric pico de gallo: great for topping soba noodles, going in rice wraps, or eaten solo. I made my batch a little spicier than some may prefer so gauge the temperature to your liking.
1 bunch of celery stalks trimmed and cut in half lengthwise
1 tablespoon rice or white vinegar
1 teaspoon sesame oil
4 tablespoons soy sauce
Garlic chili paste or hot sauce (totally optional)
2 tablespoons fresh chopped cilantro
Spritz of lime juice
Boil a big pot of water until bubbling. Drop trimmed celery stalks into water and boil for two minutes until slightly tender. Remove from water and cool. Peel off fibrous strings and cut diagonally into bite-sized pieces.
In a separate bowl, mix vinegar, sesame oil, soy sauce, garlic chili paste or hot sauce, cilantro, and lime juice. Mix in celery pieces. Cool before serving. Enjoy!