For the dressing: In a small bowl, combine
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 teaspoons sugar
1¼ teaspoons grated ginger
2 teaspoons lemon juice
2 teaspoons fish sauce (or ½ teaspoon salt).
For the salad:
Cut 5 celery stalks across the ribs into ¼-inch slices.
Julienne 3 carrots.
Mince 1 green jalapeño (or more to taste).
Place vegetables in a serving bowl and toss with the dressing.
Garnish with ½ cup chopped, roasted peanuts and 1 tablespoon chopped cilantro.
|Storage tip series: Throughout the fall season, Edible East Bay’s e-newsletter will feature more storage tips and recipes from StopWaste. Sign up for the newsletter at edibleeastbay.com or search the website blog for the series.|