Sweet and Sour Celery Cilantro Salad

After my lentil stew leftovers for lunch today (yum), dinner time called for something lighter. Something that was lighter, and made use of the celery stalks I still had sitting in my fridge. And preferably something for which I had everything in the house, as the fridge is still plenty full and I’m trying to limit the number of visits I make to the supermarket. Willow Arlen’s recipe was the answer. This is a slightly adjusted version. Ooo, and also - one of the first vegan recipes on this blog. Yay ;)

Ingredients (serves 2 as a starter or side, or 1 as a main):

4 stalks celery, chopped

1 cup cilantro, chopped

1 cup lamb lettuce

20 or so mint leaves, chopped

2 spring onions, chopped (use the bulbs and part of the green stalks)

1 red chili pepper, deseeded and chopped

juice of 1/2 lime

1 tablespoon sesame seeds

1 tablespoon rice vinegar

1 tablespoon runny honey (if your honey isn’t runny, heat it to make it run)

1 teaspoon sesame oil

Instructions:

1. Put the celery, lamb lettuce, cilantro, spring onion and mint leaves and chopped red pepper in a bowl. 

2. Mix together the rice vinegar, lime juice, honey, and sesame oil. Drizzle over the salad and hustle together. 

3. Briefly toast the sesame seeds in a skillet until they take on a slight golden colour. Then sprinkle over the salad.