Trim the base and leafy tops of the celery. Rinse well, then use a peeler to remove any tough, fibrous strings. Cut into 2.5 to 3-inch (6 to 7.5 cm) sections, then slice lengthwise into thin matchsticks.

Peel the carrots. Slice diagonally into thin pieces (a little thicker than ⅛ inch / 3 mm), then stack a few slices and cut into matchsticks.

Bring a large pot of water to a boil and season it with a pinch of salt. Add the celery and carrot matchsticks and blanch for about 1 minute.

Quickly rinse the vegetables under cold or ice water to stop cooking and keep the colors bright. Drain well and shake off excess water.

Add the veggies to a large mixing bowl. Toss with salt, grated ginger, sesame oil, and white pepper. Use your hands to massage and toss wel.

Let the slaw sit for at least 30 minutes in the refrigerator, or chill overnight for deeper flavor. Sprinkle it with toasted sesame seeds before serving. Best served chilled.