Makes: 4 appetizer or side-dish servings
Time: 10 minutes, plus time to marinate
An easy and surprising little nibble, crunchy and ultra-savory. Substitute any vegetable you can eat raw or try this marinade with parboiled and shocked vegetables like broccoli or snow peas. Recipe from How to Cook Everything.
1/2 pound celery stalks
1/2 pound carrots
1 teaspoon salt
1 tablespoon sugar
2 tablespoons dark sesame oil
2 tablespoons soy sauce
2 teaspoons vinegar, preferably rice or cider
1 clove garlic, minced
Pinch cayenne (optional)
1. Cut the celery and carrots into 2-inch lengths, then into rough matchsticks. Mix with the salt and set aside for at least 10 minutes and up to an hour while you whisk together the remaining ingredients.
2. Rinse, drain, and pat the vegetables dry, then toss with the dressing. Serve or marinate in the refrigerator for up to a day and serve chilled or at room temperature.
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