Step 1: Prepare the Vegetables

• Rinse the cucumber and celery thoroughly under cold water.

• Slice cucumber and celery stalks thinly on a diagonal (bias cut) to create elegant, elongated pieces.

• Roughly chop cilantro, including the tender stems.

• Slice the jalapeños (or preferred chilies) thinly on the bias. Remove seeds and membranes to reduce heat, if desired.

• Thinly slice scallions on the bias, using both white and green parts.

Step 2: Make the Dressing

• In a small bowl, whisk together rice vinegar (or apple cider vinegar), sesame oil, soy sauce, and sugar until the sugar dissolves fully.

Step 3: Combine and Chill Salad

• Place cucumber slices, celery, cilantro, sliced chilies, and scallions into a large mixing bowl.

• Pour dressing over vegetables, toss gently until evenly coated.

• Taste and add salt if needed.

• Chill the salad in the refrigerator for at least 15-20 minutes before serving to enhance flavors.

Step 4: Serve

• Serve chilled as a refreshing appetizer, side dish, or accompaniment to grilled meats, seafood, or stir-fry dishes.