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Prep time
30 minutes
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Cook time
15 minutes
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Serves
8
Author Notes
Thanksgiving is a time for abundance, but sometimes a lighter dish offers a welcome contrast on a table laden with rich foods. This Chinese Celery & Turnip Salad delivers big flavors and a satisfying crunch that’ll compliment your usual fare. Think of it as a palate cleanser—a refreshing counterpoint to the heavier dishes that grace the Thanksgiving table. Crisp celery and julienned turnip are woken up with a simple yet flavorful dressing, accented by aromatic ginger and garlic, and the subtle tingly heat of Sichuan pepper flakes. —César Pérez
Ingredients
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1 bunch
celery, thinly sliced at a diagonal
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1
small turnip, peeled and julienned
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1/2 teaspoon
Sichuan pepper flakes
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3 tablespoons
soy sauce
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3 tablespoons
rice vinegar
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1 tablespoon
toasted sesame oil
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1/2 teaspoon
MSG
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1
garlic clove, grated
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1 teaspoon
ginger, grated
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1 teaspoon
sugar
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1 teaspoon
black sesame seeds
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1/4 cup
cilantro leaves
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3
scallions, thinly sliced
Directions
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Prepare the vegetables: Wash and trim the celery, then thinly slice it on a diagonal. Peel the turnip and julienne it into matchstick-size pieces.
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Make the dressing: In a large bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, MSG, grated garlic, grated ginger, and sugar until the sugar dissolves.
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Combine and marinate: In a large bowl, combine the sliced julienned turnip, and the dressing. Toss well to coat the vegetables evenly. Allow the salad to marinate in the refrigerator for at least 15 minutes to allow the flavors to meld.
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Garnish and serve: Before serving, garnish the salad with black sesame seeds, cilantro leaves, sliced scallions, and a sprinkle of Sichuan pepper flakes.
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