She made what was looking like a very interesting salad which I have adapted as follows:
1 bunch of celery tops and bottoms removed, separated, washed, and cut in half lengths
1 T. rice wine or white vinegar
1 t. toasted sesame oil
4 T. soy sauce
2 dashes Chinese hot chili oil or hot sauce
1/2 t. sugar
2 T. chopped fresh parsley
1 T. toasted sesame seeds
Combine all of the sauce ingredients except the parsley and sesame seeds and toss over the prepared celery, cover and refrigerate until serving time. At serving time toss in the parsley and sprinkle with the toasted sesame seeds.
This has a refreshing flavor and both Brian and I liked it. It is a handy little dish for a salad when it is the end of the week and you have used all your lettuce and cabbage and want the refreshing taste of a salad.
To complete my meal I added an easy pulled pork BBQ.
Cook in the slow cooker for 9-10 hours at low setting or 6-7 hours at hi setting depending on the size of the roast. I usually opt to cook it on hi to get it started and turn it down later combining the temperature settings.
To complete our meal serve this BBQ pork with sliced fresh onion, dill pickles, rye bread and Asian Celery Slaw, complete our meal with Maple Pecan Pie and ice cream or whipped topping.