Celery Slaw with Seeds and Dates
Celery Slaw with Seeds and Dates is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Place mustard seeds in a small heatproof jar or bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
