Bring a large pot of water to boil. Season the water with a pinch of salt.
In the meantime, prepare celery and carrots.
For celery, cut off the base and leaves, then wash the stalks under running water. Use a peeler to remove any fibrous and tough strings. Dice them to about 2.5 to 3-inch length sections then slice lengthwise to matchstick shape.
For carrots, slice them diagonally into thin slices (a little thicker than 1/8-inch thick). Stack 2-3 slices a time on top of each other, then cut through the layers to create matchsticks.
Blanch celery and carrot matchsticks in hot boiling water for about 1 minute.
Quickly rinse them under cold or ice cold water to stop cooking and preserve the vibrant color.
Drain and shake excess water from the vegetables before adding them to a large bowl.
Stir to coat seasonings from salt to white pepper.
Toss well and set aside for 30 minutes to develop the flavor or best marinate overnight. Sprinkle with toasted sesame seeds before serving. Best serve chilled.