Recipe Library

Cucumber & Celery Salad

Crisp Persian cucumbers and celery soak up a savory dressing of garlic, soy, sesame oil, rice vinegar, ginger, and a touch of gochugaru. Each bite delivers bright crunch followed by a savory, lightly sweet finish.

Recipe and photo by EatingWell, shared here with credit. View the Original

Cucumber & Celery Salad
Total
10 min
Prep
10 min
Serves
6

Nutrition per Serving

Calories
45
Protein
1g
Carbs
5g
Fat
2g
Fiber
1g
Sugar
3g
Sodium
301mg

Ingredients

  • 3 cloves garlic, chopped
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon grated fresh ginger
  • 3/4 teaspoon gochugaru (optional)
  • 1/4 teaspoon salt
  • 4 Persian cucumbers
  • 2 large stalks celery, thinly sliced diagonally (about 1 cup), leaves reserved

Instructions

  1. Whisk garlic, soy sauce, sesame oil, vinegar, sugar, ginger, gochugaru (if using) and salt together in a large bowl.
  2. Gently smash cucumbers with the flat side of a knife and slice diagonally into thick bite-size pieces. Add the cucumbers and celery to the dressing; toss to coat. Let stand for 5 minutes.
  3. Divide the salad among 6 bowls and garnish with celery leaves.