I never thought I’d say this, but I love salads. Of course, I’ve always been a healthy eater and all that, but I was never the ‘salad person.’ Now, that’s pretty much all I crave. Maybe it has something to do with being in the west coast, where not only is the weather always great but the produce is so fresh. But it’s also because I never knew salads could be so much more than lettuce and tomatoes! This salad is great as a side to your regular meal on its own, or add a protein component (meat or tofu) to make it into an entree. The ingredients are available in most Asian markets, and even Whole Foods. Enjoy!
- 2 tbsp. toasted sesame oil (the oil comes toasted and is the drizzling oil, as opposed to raw, which is the cooking oil)
- 1 tbsp. unseasoned rice vinegar
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. toasted sesame seeds
- 1 bunch of cilantro leaves with tender stems–cut into 2 inches pieces
- 2 small cucumbers or 1/2 large one, cut into thin rounds
- 4 celery stalks, cut diagonally into thin slices
- 6 scallions, cut diagonally into thin slices
- Kosher salt and freshly ground pepper to your taste
Mix oil, vinegar, sesame seeds, and red pepper flakes in a large bowl. Add cilantro, celery, cucumbers, and scallions. Season with salt and pepper and toss to combine.
- The salad can be prepared 6 hours before you serve it. Just cover it and refrigerate until ready to serve.