This salad is delicious on a dan dan (peanut) noodle salad or pan seared branzino.
Recipe adapted from Xi’an Famous Foods by Jason Wang.
1 handful cilantro, barely chopped
1-2 stalks celery, sliced thinly on a very long bias
1 handful mustard frills
4 scallions, sliced thinly on a very long bias
1 ½ tsp sugar
2 tbsp white rice vinegar (or chinkiang, or wine, or persimmon, or what you have)
1 tsp soy sauce
1/2 tsp sesame oil
2 tbsp neutral oil (grapeseed, safflower, canola)
- In a small bowl whisk together the dressing ingredients, aiming to dissolve the sugar as best you can.
- In a separate bowl, mix together the cilantro, celery, mustards, and scallions.
- Lightly salt the salad, and toss with the dressing.