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Spicy salad with stalked celery. Video
Celery is the No. 1 product on the dietary menu. It has a lot of useful properties that contribute to losing weight and improving the body, namely: satisfies appetite, cleanses and saturates cells with vitamins. Its qualities are revealed even more strongly and complemented in combination with other vegetables, especially hot chili peppers. Celery stalks are good in hearty salads with lean meats and shrimps, nuts and herbs.
How to cook celery stalks: video
Spicy salad with stalked celery, chicken and shrimps
Ingredients: – 3 celery stalks; – 100 g of white chicken meat; – 200 g of small shrimps; – 1 hot pepper; – 2 tomatoes; – 1 onion; – 4 green onion feathers; – 4 sprigs of parsley; – 6 tbsp. l. vegetable oil; – 1 tsp. mustard; – salt.
If celery stalks are too thick, cut them lengthwise into 2-3 slices
Boil, cool and free the shrimp from the shell. Cut the tomatoes into halves and remove the cores. Cut the tomato pulp and celery stalks into strips. Peel and chop the onion. Cut the meat into thin strips and fry them in 2 tbsp. l. vegetable oil for 4 minutes over medium heat, stirring with a wooden spatula. Chop the hot pepper finely and place it in the pan along with the shrimp carcasses. Cook for another 2 minutes, then transfer to a deep bowl.
Add prepared vegetables to a warm salad base. Whisk separately the remaining vegetable oil, mustard, chopped green onions and parsley. Pour the resulting sauce over the salad and mix thoroughly. Season to taste with salt and serve.
Spicy celery stalks salad with cashew nuts: an oriental recipe
Ingredients: – 4 celery stalks; – 100 g of raw cashews; – 1 carrot; – 0,5 chili peppers; – 20 g of ginger root; – 20 g of cilantro; – 2 tbsp. l. sesame oil and soy sauce; – 1 tbsp. l. fresh lemon juice.
If you don’t have sesame oil, take a handful of sesame seeds, crush them in a mortar, put them in a thin layer in a skillet and cover with vegetable oil. Warm it up for 5 minutes, then let it brew for a day and strain
Heat sesame oil in a saucepan over high heat, toss in thinly chopped ginger and chili peppers along with the seeds. Reduce the heat to medium and sauté the vegetables, stirring occasionally with a spatula, until the chili begins to blacken. Once this happens, remove it along with the ginger from the butter and add the cashews. Fry the nuts until golden brown, then pour the soy sauce over them and let it boil halfway through.
Cut carrots into thin slices and place in a saucepan. Pour in lemon juice as well. Reduce heat to low, stir well and simmer for 3 minutes until the vegetable is half cooked. Take this time to cut the celery into small cubes. Set the maximum temperature again, add chopped green petioles to the carrots and nuts. Then fry for 3-5 minutes, stirring constantly so that the celery does not absorb the sauce. Place the dish in a salad bowl and sprinkle with chopped cilantro.