Updated: Jul 1
This aromatic salad is perfect on a hot summer day. It also goes well with Japanese beer!
Ingredients for 4:
Sweet onion 1
Celery 4 stalks
Cilantro leaves 6-8 leaves (for garnish)
Roasted sesame 1/2 teaspoon (for garnish)
Sesame oil 1 tablespoon
Canola oil 2 tablespoons
Low sodium soy sauce 1 tablespoon
Black vinegar 2 tablespoons (or white vinegar or rice vinegar)
Ponzu* 1 tablespoon
Maple syrup 1 teaspoon (or sugar)
Prepare a medium sized bowl and fill it with water.
Using a mandoline slicer, slice onion and add it to the bowl of water. This process is important and will get rid of sharpness of onion. After 5 minutes, take the onion slices out of water and place them in a large mixing bowl.
With a mandoline, slice carrot and celery into about 3 inches long strips. Place them in to the mixing bowl (without water) with onion.
To make dressing, combine all the dressing ingredients in a small bowl and whisk it well.
Pour dressing over sliced vegetables and mix it well. Serve it on to a plate and garnish with cilantro leaves and roasted sesame. It is best to be cooled in a refrigerator for at least 30 mins before serving.
*Ponzu is a yuzu flavored citrus sauce. It is widely available at regular grocery stores but if you cannot find it, try online.
Watch directional video here.