You purchase celery, knowing you’ll discard the majority of it. But wouldn’t you like to finish it? Those carrots and scallions, too… Here is a recipe that uses a vinegar and water solution to rejuvenate fresh vegetables. This is a synthesis of several distinct recipes for cucumber salads in the Asian manner. However, you could just choose the vegetables and eat on their own. I prefer to pour it over a salad. Use whichever vegetables you choose; I just chose the ones I usually have on hand!
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ¼ cup olive oil
- ¼ cup sesame seeds
- ½ cup white vinegar
- ⅓ cup teriyaki sauce
- ½ teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon minced fresh ginger root
- 4 teaspoons granular no-calorie sucralose sweetener (such as Splenda®)
- 3 stalks celery
- 4 green onions, chopped
- 2 carrots, cut into matchsticks (Optional)
- 1 yellow bell pepper, sliced (Optional)
- 1 small cucumber, sliced (Optional)
- 1 small white onion, sliced (Optional)
Instructions
- Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
- Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.
- I like to serve this over a spinach salad, and top with fresh or canned pineapple, canned mandarin oranges, fresh apples, or other fruits. This can also be made with rice vinegar, or regular sugar/honey, or soy sauce.
Reviews
We didn’t care for it at all. No flavor and the combination of items didn’t go together well.
I am tickled pink to be the first reviewer. I have tried a bunch of pickled salads on this site including slaws, cucumber salads, etc. and this one is by far my favorite. The only real change I made is that I used sugar instead of the artificial sweetener because I didn’t have any but we don’t like things overly sweet so it worked out good for us. I left out the optional yellow bell because hubby doesn’t like them and for the optional white sliced onion I used a red that had already been chopped and needed used. I served it over a bed of baby spinach leaves and it was the perfect salad. So light and crunchy and the flavor combo was excellent. Thank you Jarrie!
This is my recipe. It’s for a DRESSING with veggies in it, not for a salad itself. It will be too wet and probably too tangy if you attempt to eat it just like it’s written. It needs to be eaten on a bed of lettuce of some sort. This is written to be quite spicy (1 teaspoon crushed red pepper, 1/2 teaspoon black pepper) so if that doesn’t suit your needs, feel free to change it, but don’t add it if you don’t already know you like that much spice, because it will ruin it for you. Use real sugar if you prefer, but you may need to use more as Splenda is sweeter than sugar (to my tastes anyway). (P.S.–it is forcing me to put a star rating, it won’t let me just go unrated.)