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1. Remove leaves, tough ends and stringy portions of celery stalks; then cut in 1-inch sections. (If stalks are wide, cut lengthwise in half first.) Blanch to soften slightly. Place in a bowl. 2. Combine soy sauce, vinegar, salt, sugar and sesame oil. Add to celery and toss. 3. Refrigerate, covered, only to chill (about 20 minutes). NOTE: If the celery is young and tender, blanching isnt necessary. VARIATIONS: Before step 2, add any of the following to the celery: ABALONE: 1/2 cup canned, either slivered or cut in strips. Omit the vinegar; double the soy sauce. CHICKEN: 1 cup cooked, either slivered or cut in strips. Omit the vinegar. SHRIMP: 1/4 cup, cooked and minced. Omit the sugar. WALNUTS: 1/2 cup, shelled and blanched. From
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 74.1mg||3 %|
|Potassium 111.9mg||3 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.8g|
|Protein 0.4g||1 %|
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Calories per serving: 12
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