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)

1. In a small bowl whisk together the dressing ingredients, aiming to dissolve the sugar as best you can. 
2. In a separate bowl, mix together the cilantro, celery, mustards, and scallions. 
3. Lightly salt the salad, and toss with the dressing.