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.

6 servings

2 hr 45 min

Published October 4, 2025

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.

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

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

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

Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.

5 min

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

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

Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.

5 min

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.