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Leftover Celery Salad ~ Serves 3 as a side
Prep 10 mins ~ Marinating 10 mins

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 of these, you can even skip the fresh herbs altogether.
Serve as a side salad, or as a little dish of pickles to accompany a meal.

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

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.

Herb alternatives ~ if you don’t have fresh dill and caraway seeds, try mustard seeds and a pinch of pepper flakes, or toasted coriander or cumin seeds for a Middle Eastern/Indian spin.

Nutrition ~ Calories 144cal (7%); Carbohydrates 4g (1%); Protein 1g (2%); Fat 14g (22%); Saturated Fat 2g (13%); Sodium 396mg (17%); Potassium 49mg (1%); Fiber 1g (4%); Sugar 3g (3%); Vitamin A 274IU (5%); Vitamin C 4mg (5%); Calcium 13mg (1%); Iron 1mg (6%)


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