Celery Slaw with Seeds and Dates

Name: Celery Slaw with Seeds and Dates
Yield: 4 servings
Ingredients: 1 1/4 cup brown mustard seeds; 1 1/3 cup unseasoned rice vinegar; 1 2 tablespoons sugar; 1 1/2 teaspoon kosher salt; 1 1 small shallot, thinly sliced; 1 1/3 cup olive oil; 1 1/4 cup unseasoned rice vinegar; 1 2 tablespoons soy sauce; 1 1 teaspoon sugar; 1 Kosher salt; 1 2 Persian cucumbers; 1 1 bunch mature arugula, tough stems trimmed (about 8 cups); 1 4 celery stalks, thinly sliced on a diagonal, plus 1 cup celery leaves; 1 10 Medjool dates, sliced; 1 Toasted sesame seeds (for serving)

From the kitchen of Carly

Crisp celery slaw brightened by tangy pickled mustard seeds and sweet dates. The shallot oil vinaigrette adds richness and depth, while soy sauce brings umami to every bite. A sophisticated side that pairs beautifully with roasted fish or pork.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup brown mustard seeds
11/3 cup unseasoned rice vinegar
12 tablespoons sugar
11/2 teaspoon kosher salt
11 small shallot, thinly sliced
11/3 cup olive oil
11/4 cup unseasoned rice vinegar
12 tablespoons soy sauce
11 teaspoon sugar
1Kosher salt
12 Persian cucumbers
11 bunch mature arugula, tough stems trimmed (about 8 cups)
14 celery stalks, thinly sliced on a diagonal, plus 1 cup celery leaves
110 Medjool dates, sliced
1Toasted sesame seeds (for serving)

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.
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.
Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
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.
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.
Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
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.