Spicy Celery Salad with Cashews

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

The Chinese make this salad not spicy, without soy sauce, and with some other oil — colorless. I couldn't find a substitute, so this version was born. The spiciness is very warm, warming not the mouth, but rather the stomach. The salad is excellent for stimulating the appetite, despite being quite filling itself.

Ingredients

Celery stalk - ½ bunch
Cashew - 3.5 oz
Carrot - 1 piece
Mild Chili Spice - ½ piece
Grated Ginger Root - 2 pieces
Sesame Oil - 2 tablespoons
Soy Sauce - 2 tablespoons
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

Heat the oil in a pan, add the ginger (a couple of thin cross-sections of the root) and the chili, sliced into rounds (do not remove the seeds).

Step 2

While the chili and ginger are frying, slice the carrot into thin wedges.

Step 3

When the chili starts to blacken, remove it and the ginger from the oil, add the cashews, and fry until golden, then pour in the soy sauce.

Step 4

Stirring, wait until the sauce reduces by half, add the carrot, lemon juice, and reduce the heat by half, mixing well.

Step 5

While the carrot is simmering with the cashews, slice the celery. Wait until the carrot is halfway cooked (3 minutes is enough), add the celery, increase the heat to high, and cook for another 3–5 minutes, stirring — the main thing is not to let the celery absorb the dark sauce.