Snack Time? Try Marinated Celery and Carrots, Chinese Style


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.


Posted in Chinese, Produce


  1. blueheronkitch said...

    Thanks for this. Happy New Year! And.. a perfect alternative to melting cheez on things for the SB. (p.s. – great article in the Times last week!)

  2. CookTheStory said...

    I’d forgotten about this recipe! It popped into my Reader as I was brainstorming healthy crunchy alternatives for game day. Thanks!

  3. KissWithoutWhiskers said...

    This looks fantastic – I think I’ll switch out the cayenne for some sichuan pepper!

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