Leftover Celery Salad

Name: Leftover Celery Salad
Prep time: 10 min
Total time: 10 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 5 ribs celery; 3 tbsp dill (, finely chopped); 2 tbsp parsley (, finely chopped); 1.5 tsp caraway seeds; 2 1/2 tbsp white wine vinegar (, red wine vinegar or cider vinegar); 3 tbsp extra virgin olive oil; 2 tsp sugar; 1/2 tsp salt; 1/4 tsp black pepper

This is a really handy and quick recipe to use up leftover celery that we all seem to have in our fridge! It's a bit tart because it's semi pickled, sort of salsa-like and and intriguingly tasty, thanks to the surprising combination of caraway seeds and dill. If you don't have either

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Bahan-bahan

3 porsi

5 ribs celery
3 tbsp dill (, finely chopped)
2 tbsp parsley (, finely chopped)
1.5 tsp caraway seeds
2 1/2 tbsp white wine vinegar (, red wine vinegar or cider vinegar)
3 tbsp extra virgin olive oil
2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper

Langkah-langkah

Remove the leaves from the celery and trim off the dirty base. Finely slice on the diagonal into 4mm / 1/6" slices.
Toss in a bowl with remaining ingredients. Set aside for 10 minutes before serving.
Keeps for up to 3 days in the fridge - the celery softens and becomes even more pickle like.