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Categories:
brown mustard seeds rice vinegar sugar kosher salt shallot olive oil rice vinegar soy sauce sugar kosher salt cucumbers arugula celery stalks dates sesame seeds
Viewed: 28 - Published at: 5 years agoIngredients
- 1/4 cup brown mustard seeds
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 small shallot, thinly sliced
- 1/3 cup olive oil
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Kosher salt
- 2 Persian cucumbers
- 1 bunch mature arugula, tough stems trimmed (about 8 cups)
- 4 celery stalks, thinly sliced on a diagonal, plus 1 cup celery leaves
- 10 Medjool dates, sliced
- Toasted sesame seeds (for serving)
Method
- Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
- Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don't want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
- Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
- Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
- Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
- Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
- Mustard seeds can be pickled 1 week ahead. Cover and chill.
- Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
