5-Minute Celery Salad
I always order the pickled celery as a side dish at an izakaya (Japanese gastro-pub) that I used to frequent 4 days a week for the cheap beer. It's not quite the same, but this one's tasty too, so I uploaded the recipe.
If you want to serve it right away, add a little more salt than the amount listed.
If you can wait, use the amount listed.
Since celery takes longer to absorb seasoning compared to other vegetables like cucumber, use a little more than what seems necessary.
This goes great with beer! For 2 servings. Recipe by Makitoin
5-Minute Celery Salad
I always order the pickled celery as a side dish at an izakaya (Japanese gastro-pub) that I used to frequent 4 days a week for the cheap beer. It's not quite the same, but this one's tasty too, so I uploaded the recipe.
If you want to serve it right away, add a little more salt than the amount listed.
If you can wait, use the amount listed.
Since celery takes longer to absorb seasoning compared to other vegetables like cucumber, use a little more than what seems necessary.
This goes great with beer! For 2 servings. Recipe by Makitoin
Cooking Instructions
- 1
Chop the white part of the stalk into 2-cm lengths. Diagonally slice the green part of the stalk. The flavors soak in best where the celery's been sliced against the grain so slice the stalks to give them a wide surface area.
- 2
Place the chopped celery and the ＊ ingredients in a plastic bag, seal the bag with plenty of air, then shake it up! Make sure that the ＊ ingredients are evenly distributed.
- 3
Add the ◎ ingredients, press out the air, then massage it in the seasonings. Rub, rub, and rub the seasonings in!
- 4
Completely press out the air, then store the bag in the refrigerator. Patiently wait about 2 hours while the celery absorbs the flavor of the seasonings.
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