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Ingredients
- 2 bunches celery
- 2 tsp kosher salt
- 1½ tsp fresh lemon juice
- ½ tsp coarse Korean chile flakes
- 1 tbsp toasted peanut oil
- sansho pepper
Directions
- Remove darker green ribs from outside of celery bunches and reserve for another use. Slice inner pale green ribs (about 16 to 18) diagonally ½ inch thick.
- Toss with kosher alt and let drain in a colander set over a bowl, chilled, at least 1 hour.
- Just before serving, pat celery dry and toss with lemon juice, chile flakes, and 1/8 tsp black pepper. Drizzle with peanut oil and season with salt and sansho pepper.
- Serve chilled, lightly sprinkled with sansho pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 8 servings | |
| Calories 19 | |
| Calories from Fat 15 | 79% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 599mg | 25% |
| Potassium 60mg | 2% |
| Total Carbs 0.75g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.43g | 0% |
| Protein 0.16g | 0% |
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