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Celery and Cucumber Salad with Vinegar and Salt

This dish combines chopped celery and cucumber tossed with salt and vinegar to create a crisp, refreshing salad. The vegetables retain their crunchy texture and are lightly seasoned, emphasizing their natural flavors and grassy scent alongside a tangy acidity.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

  • 2 stalks celery trimmed and sliced
  • 1 medium cucumber peeled if desired, sliced
  • 1 teaspoon salt adjust to taste
  • 2 tablespoons vinegar white or apple cider vinegar preferred

Equipment

  • Cutting board
  • Chef's knife
  • Bowl
  • Measuring spoons

Method
 

  1. Place the celery stalks on a cutting board and slice them thinly at a slight angle to create half-moon shapes. Transfer the sliced celery to a large mixing bowl.
  2. Peel the cucumber if desired, then slice it into thin rounds or half-moons. Add the cucumber slices to the bowl with the celery.
  3. Sprinkle the salt evenly over the vegetables and toss gently to combine, ensuring all slices are lightly coated.
  4. Drizzle the vinegar over the salted vegetables, then toss again until the mixture is uniformly coated and the vegetables begin to glisten.
  5. Let the mixture sit for 2-3 minutes to allow the flavors to meld and the vegetables to slightly soften while maintaining their crispness.
  6. Serve immediately, garnished with additional salt or vinegar if desired. The salad should be bright, crunchy, and tangy with a fresh grassy scent.

Notes

For a more intense flavor, let the salad rest longer or refrigerate briefly before serving.