Cold Spicy Celery

Ingredients for Cold Spicy Celery

• 2 bunches celery (preferably organic)

• 2 teaspoons kosher salt

• 1 1/2 teaspoons fresh lemon juice

• 1/2 teaspoons coarse Korean chilli flakes

• 1 tablespoon toasted peanut oil

• Sansho pepper to taste

How to make Cold Spicy Celery

Remove darker green ribs from outside of celery bunches and reserve for another use. Slice inner pale green ribs (about 16 to 18, including tiny centre ones) diagonally 1/2 inch thick (aim for about 1050g ). Toss with kosher salt and let drain in a colander set over a bowl, chilled, at least 1 hour.

Just before serving, pat celery dry and toss with lemon juice, chilli flakes, and 1/8 teaspoons black pepper. Drizzle with peanut oil and season with salt and sansho pepper. Serve chilled, lightly sprinkled with sansho pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.