1/2 long hot green pepper (1/2 ounce; 14g), split in half, each half then cut on a bias (see note)
2 scallions, sliced thinly on a bias (2 ounces; 56g)
1 small bunch cilantro leaves and tender stems, torn by hand or chopped into 3-inch lengths (1 ounce; 28g)
1 tablespoon (15ml) rice vinegar
3/4 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume
3/4 teaspoon sugar
1/4 teaspoon soy sauce
1 teaspoon sesame oil
2 tablespoons tiny dried shrimp (0.2 ounce; 6g); see note
In a medium mixing bowl, combine celery, long hot green pepper, scallions, and chopped cilantro. In a small bowl, combine rice vinegar, salt, and sugar, then stir to dissolve the salt and sugar completely. Add soy sauce and sesame oil and stir to combine. Pour dressing over vegetables, tossing to ensure thorough distribution. Mound vegetables on a serving plate and sprinkle dried shrimp all over the top. Serve immediately.
Notes:
1. You can use any chile pepper you like in this dish, or even bell pepper if you're averse to chile heat.
2. The tiny dried shrimp called for here can be found in well-stocked Chinese-American supermarkets, in the section housing refrigerated dried seafood, or ordered online.