2 tablespoons white sesame seeds, toasted
6 green onions, green and white parts, thinly sliced
4 celery stalks and leaves, very thinly sliced
1 bunch cilantro, cut into 2-inch pieces
1 jalapeño, thinly sliced (optional)
1 tablespoon fish sauce
3 tablespoons unseasoned rice wine vinegar
2 tablespoons fresh lime juice
Kosher salt and fresh ground pepper
2 tablespoons canola oil
1 tablespoon toasted sesame oil
1/4 cup olive oil.
Toss the sesame seeds in a small skillet over medium heat until golden brown and starting to pop. Remove from heat and set aside.
Toss the green onions, celery, cilantro, jalapeño, fish sauce, vinegar, and lime juice together in a large bowl. Season with salt and pepper and add the oils. Taste and season again if needed.
Transfer to a serving platter and top with the sesame seeds, lots of pepper and a drizzle of olive oil.