Hot Asian Celery Salad Recipes

CHINESE CELERY SALAD

Chinese Celery Salad image

Try serving this simple Asian-inspired salad with cold sesame noodles or stir-fried chicken with peanuts.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

1 bunch of celery, top and bottom removed, stalks separated and cut in half lengthwise
1 tablespoon rice vinegar or white vinegar
1 teaspoon toasted sesame oil
4 tablespoons soy sauce
2 dashes Chinese chili oil or hot sauce (optional)
1/2 teaspoon sugar
2 tablespoons chopped fresh cilantro (optional)

Steps:

Bring a large pot of water to a boil. Add the celery and blanch for 2 minutes. Remove, rinse, and cool. Peel off the fibrous strings. Cut the celery into bite-sized pieces.
In a bowl, whisk together the vinegar, sesame oil, soy sauce, chili oil, if using, sugar, and cilantro, if using. Toss in the celery. Cover and refrigerate to cool before serving.

EASY CELERY SALAD

Easy Celery Salad image

Celery makes a great salad with few calories that I often make when I am trying to lose a few pounds.

Provided by moppelchen

Categories Salad Vegetable Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 5

Ingredients

1 bunch celery, chopped
2 tablespoons canola oil
1 tablespoon cider vinegar
½ teaspoon white sugar
¼ teaspoon salt

Steps:

Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 4.6 g, Fat 7.2 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 254.5 mg, Sugar 2.7 g

HOT ASIAN CELERY SALAD

Hot Asian Celery Salad image

This recipe was given to me by some friends who originally came from China.

Provided by Natasha Nalley @MomInMD

Categories Vegetables

Number Of Ingredients 6

Ingredients

1 bunch(es) celery
1 tablespoon(s) vegetable oil
20 - pieces of chinese (szechuan) pepper. you can buy this at an asian grocery store.
1 - green onion
6 - thin slices of fresh ginger
1/2 teaspoon(s) salt

Steps:

Separate the sticks of celery from the plant, wash and trim.
Cut every stick of celery verticall into halves. Bring all the half sticks together and cut all the sticks horizontally into 1 inch pieces.
Boil 3 cups of water. Put the celery in the water as soon as the water boils.
Take out the celery right before the water is about to boil again; drain. DO NOT take out after the water is boiled. Celery should still be crisp.
In another pan, pour in the vegetable oil. Heat on high.
Chop the green onion into very small pieces.
Add the onion, ginger, and Chinese pepper into the pan. Cook for half a minute. Turn off heat.
Add the celery and salt into the pan and mix. Serve and enjoy.

ASIAN CELERY & RAISIN SALAD

Asian Celery & Raisin Salad image

Everyone always seems to have celery in their fridge. So if you need a salad in a jiffy... this healthy, tasty, light and refreshing salad is your answer. Cooking with Passion, sw:)

Provided by Sherri Williams

Categories Other Salads

Time 10m

Number Of Ingredients 12

Ingredients

1 pkg celery, sliced
1/4 c golden raisins, reconstituted
2 Tbsp cilantro, chopped
DRESSING
1/4 c soy sauce, low sodium
1 Tbsp fish sauce, light optional
1 tsp rice vinegar
4 Tbsp water
1 tsp sesame oil, dark
1 small garlic clove, grated
1 tsp truvia or brown sugar
2 pinch white pepper, ground

Steps:

1. Blanch celery in boiling water for 2 minutes. Remove and place in ice bath. Drain and paper towel dry the celery. Whisk dressing ingredients in a mixing bowl. Add celery, cilantro and raisins to a salad bowl. Add dressing. Refrigerate until ready to serve.

HOT CHINESE CHICKEN SALAD

Hot Chinese Chicken Salad image

Make and share this Hot Chinese Chicken Salad recipe from Food.com.

Provided by cybernetmame

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breasts
1/4 cup cornstarch
1/4 cup oil
3 -4 peeled garlic cloves
1/2 lb mushroom, sliced
1 (6 ounce) can water chestnuts, sliced
1 bunch green onion, including tops cut in 2 inch lengths
1 cup diagonally sliced celery
1/4 cup soy sauce
1/2 teaspoon msg
2 cups shredded lettuce
1/4 cup pimiento, drained and chopped

Steps:

With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
Add soy sauce and monosodium glutamate until heated.
Add lettuce and pimentos, toss lightly. Serve with rice.

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