Salad With Celery and Myoga

1. 1

   Cut the myoga ginger vertically into 4-6 pieces.

2. 2

   Thinly slice the celery stalk and roughly chop the leaves.

3. 3

   Combine the celery and myoga ginger in a bowl and rub with a bit of salt.

4. 4

   Once wilted, squeeze out the moisture and add the squid, salt, pepper, fish sauce, and lemon juice.

5. 5

   Toss to coat.

6. 6

   It's delicious when freshly made, but if you let it sit for a day, the flavor really sinks in and it's even more delicious.

* Per serving · 4 servings · Values may vary.

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