Celery Salad with Peach Kernels

Name: Celery Salad with Peach Kernels
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 300 g celery; 50 g Walnut kernels; 30 ml Weidamei Light Fragrant Rice Vinegar; 15 ml June Fresh 10g Light Salt Premium Original Soy Sauce; 15 ml Organic flaxseed oil

Crisp celery segments are briefly blanched to keep their freshness, then tossed with rich walnut kernels for a light, nutty starter that balances crunch and aroma.

20 minNewEasy Cold Dishes Mix Sweet & Sour

Instructions

1
Prepare the ingredients: Remove the tough stems from the celery, wash and cut it into small sections, and take 50 grams of walnuts.
2
Add an appropriate amount of water to the pot (about 600 milliliters).
3
Bring the clean water in the pot to a boil.
4
Wash the celery and cut it into small sections, put it into a pot for blanching. Blanching can remove the oxalic acid in the celery.
5
Blanch the celery for 2 minutes and then take it out.
6
Take the blanched celery out and place it on a plate, pour in 15 milliliters of flaxseed oil, and stir evenly to prevent the celery from discoloring.
7
Pour in 2 tablespoons (30 milliliters) of Weidamei fragrant rice vinegar.
8
Pour in 1 tablespoon (15 ml) of JuneFresh 10g Light Salt Premium Original Soy Sauce.
9
Stir evenly, allowing the celery to fully absorb the sauce.
10
Add 50 grams of cooked walnut kernels and mix evenly.
11
Serve in a dish, sour and sweet, healthy and good for the brain.