Sweet and Sour Celery Cilantro Salad

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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 ;)

Sweet and Sour Celery Cilantro Salad

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. 

Sweet and Sour Celery Cilantro Salad

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