Sweet And Sour Celery Cilantro Salad
Recipe type: gluten-free, mostly raw
Prep time: 
Total time: 
Serves: 4
  • 4-5 cups chopped celery, leaves included (about 1 bunch)
  • ½ cup fresh cilantro, packed, chopped
  • 1 green onion, sliced (white and green parts)
  • ½-1 fresno chili, seeds and veins removed, thinly sliced*
  • Juice of one lime (about 3-4 TBSP)
  • 2 TBSP rice vinegar
  • 2 TBSP honey (warmed if it isn't liquid)
  • ½ tsp. toasted sesame oil
  • 1-2 TBSP toasted sesame seeds (I used black and white sesame seeds, but either works fine on their own, too)
  1. Wash the celery well before chopping. Add everything to a bowl, and toss to combine. (Seriously, it doesn't get much easier than that!)
*The first time I made this recipe I used a whole chili and wasn't very careful removing the seeds and veins, and it was definitely too spicy for me. I recommend removing the seeds thoroughly, and starting with just half a chili pepper -- you can always add more later, but since peppers can vary in how spicy they are from plant to plant, it's good to play it safe at first. If you're heat sensitive, you can swap the chili for a pinch of red pepper flakes instead.
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2017/01/sweet-sour-celery-cilantro-salad.html