Celery slaw with parsley and craisins

Sometimes you just need a quick uncomplicated side dish to throw together. I needed a simple salad to serve with grilled pork tenderloin recently, but I ran out of lettuce so this celery slaw was what I made.

It turned out refreshing, crunchy and mild flavored. It is also very flexible and fits my “no recipe cooking” approach: a perfect blank canvas to add on to.

Next time I want to try adding a chopped apple to it.  Or how about cilantro, shredded carrots and swapping the vinegar for soy sauce, plus a tiny drizzle of sesame oil? This Asian-inspired version would go so well with a fried rice dinner.

Here is what you’ll need:

4-5 ribs of celery, chopped

3 Tablespoons of chopped parsley

2 Tablespoons of craisins

1 Tablespoons of canola oil

2 Teaspoons of apple cider vinegar

1/4 teaspoon salt

Instructions (what instructions? Just throw it all together in a bowl!):

1. Mix vinegar with salt and oil in a salad bowl.
2. Add chopped celery, parsley and craisins.
3. Enjoy!

I hope you try it soon and it may end up looking nothing like the original version, which is totally fine– that’s what cooking is all about! If you do try it,  let me know what add-ons you used!

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