Celery Slaw with Seeds and Dates

Ingredients for Celery Slaw with Seeds and Dates

• 45g brown mustard seeds

• 80ml unseasoned rice vinegar

• 2 tablespoons sugar

• 1/2 teaspoons kosher salt

• 1 small shallot, thinly sliced

• 80ml olive oil

• 60ml unseasoned rice vinegar

• 2 tablespoons soy sauce

• 1 teaspoon sugar

• Kosher salt

• 2 Persian cucumbers

• 1 bunch mature rocket, tough stems trimmed (about 800g )

• 4 celery stalks, thinly sliced on a diagonal, plus 1 cup celery leaves

• 10 Medjool dates, sliced

• Toasted sesame seeds (for serving)

How to make Celery Slaw with Seeds and Dates

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 colour). 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, rocket, celery, celery leaves, and dates in a large bowl to combine.

Drizzle half of dressing over slaw and add 2 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.