Celery Slaw with Seeds and Dates
A fresh and vibrant slaw combining crisp celery, peppery arugula, sweet dates, and cucumbers, dressed with a tangy Asian-inspired vinaigrette and topped with pickled mustard seeds and sesame seeds.
Ingredients
- •¼ cup brown mustard seeds
- •⅓ cup unseasoned rice vinegar
- •2 tablespoons sugar
- •½ teaspoon kosher salt
- •1 small shallot
- •⅓ cup olive oil
- •¼ cup unseasoned rice vinegar
- •2 tablespoons soy sauce
- •1 teaspoon sugar
- •1 to taste Kosher salt
- •2 whole Persian cucumbers
- •1 bunch mature arugula
- •4 stalks celery stalks
- •10 whole Medjool dates
- •2 tablespoons toasted sesame seeds
Cooking Instructions
- 1.
Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
120 min
- 2.
Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don't want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
15 min
- 3.
Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
5 min
- 4.
Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
15 min
- 5.
Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
5 min
- 6.
Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
5 min
- 7.
Mustard seeds can be pickled 1 week ahead. Cover and chill. Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
