Leaves petiolate celery I use in various dishes, but the stalks don't "go". I tried to marinate, it turned out perfectly. Added to soups and salads. To do this, with petioles to remove "strings" and chop quite finely (I'm on the side of the plate left these "strings" for clarity). Make 1 Cup with the top chopped stalks. Put the stalks in a comfortable non-oxidizing bowl or glass jar and pour your favorite hot pickles, like cucumbers. Each family have its own version of the marinade. My option for this celery (for 1 Cup chopped stalks) : 2/3 Cup water - 1.5-2st. L. 5% vinegar, 1 teaspoon salt, 1/2 tbsp sugar, a little garlic and ginger, mix peppers, coriander, cloves. Leave overnight at room temperature in the morning to clean the refrigerator.

First marinated in a mixture of water, vinegar and sugar, quarter-cut onion rings. Prepare the salad dressing. Actively mix with a fork until blended vegetable oil, vinegar, mayonnaise, melkorublenyh a clove of garlic and parsley, a pinch of a mixture of white and black peppers, coriander, and salt. Let the dressing "maturing" while preparing a salad.

Cabbage and carrots to bring fresh and juicy. To chop the cabbage, carrots grate on a coarse grater.

Add the chopped small pieces of meat, marinated onion and celery, pre-drain the marinade.

Add dressing, mix well. Let stand in the cold for about an hour. During this time, the salad a few times to mix. Before serving add salt to taste. You can serve in a large salad bowl or a La carte.