Asian Celery, Fennel, And Edamame Salad With Candied Lemon, From 'Flour, Too'

• 1/2 cup (120 ml) rice vinegar
• 6 tablespoons (90 ml) soy sauce
• 1/3 cup (70 grams) granulated sugar
• 2 teaspoons Sriracha sauce
• 2 tablespoons sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 18 ounces (500 grams)
• , coarsely chopped
•  
• 8 celery stalks, thinly sliced
• 1 medium fennel bulb, leafy tops trimmed and bulb quartered, then thinly sliced on the mandoline
• 3 medium shallots, thinly sliced
• 2 cups (280 grams) frozen edamame beans, thawed
• Leaves from 10 to 12 fresh flat-leaf parsley sprigs
• 1 tablespoon white sesame seeds for garnish
• 1 tablespoon black sesame seeds for garnish

1. In a medium bowl, whisk together the vinegar, soy sauce, sugar, Sriracha sauce, sesame oil, salt, pepper, and candied lemon.
2. Put the celery, fennel, shallots, edamame, and parsley in a large bowl. Pour the dressing over the vegetables and toss until well combined. Divide equally among six bowls and sprinkle evenly with the black and white sesame seeds. Serve immediately.

rice vinegar, soy sauce, sugar, sriracha sauce, sesame oil, kosher salt, freshly ground black pepper, nbsp, celery, fennel bulb, shallots, edamame beans, parsley sprigs, white sesame seeds, black sesame seeds

Taken from www.seriouseats.com/recipes/2013/06/asian-celery-fennel-edamame-salad-candied-lemon-from-joanne-chang-flour-too.html (may not work)