Celery & Jicama Salad
César Ramón•
May 29, 2025
This salad delivers big flavors and a satisfying crunch that’ll complement any dish. Think of it as a palate cleanser and a refreshing counterpoint to heavier dishes. Crisp celery and julienned jicama are woken up with a simple dressing, accented by aromatic ginger and garlic, and the tingly heat of Sichuan pepper flakes.
Ingredients (13)
Ingredients (13)
Instructions
Wash and trim the celery (1 bunch), then thinly slice it on a diagonal. Peel the jicama (1 lb) and julienne it into matchstick-size pieces.
In a large bowl, whisk together the soy sauce (3 Tbsp), rice vinegar (3 Tbsp), toasted sesame oil (1 Tbsp), MSG (½ tsp), grated garlic (1 clove), grated ginger (1 tsp), and sugar (1 tsp) until the sugar dissolves. Add the celery and jicama and toss well to coat the vegetables evenly. Allow the salad to marinate in the refrigerator for at least 15 minutes.
Before serving, garnish the salad with toasted black sesame seeds (1 tsp), cilantro (¼ cup), scallions (3), and Szechuan pepper. (½ tsp)
