Thai Celery Salad

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We eat a lot of salads in our house, but it seems like we are always reaching for the same old ingredients. Last week I was craving a large bowl of leafy greens, but unfortunately the lettuce in our fridge had gone bad. We still had a whole lot of other green “things,” so I decided to throw together this salad, using celery and cilantro as the base.

Thai Celery Salad Recipe - Little Chef Big Appetite

Given my low spice tolerance, I typically wouldn’t have even added the chili, but I had half of one sitting at the bottom of my fridge so I just thought, “to heck with it!” Surprisingly, I was able to tolerate it, and it really enhanced the flavors!

After I made this, I searched around the web for other celery salad recipes. I found some really delicious looking ones that included apples, so next time I run out of lettuce I think I will try that combination (and likely leave out the carrots and chili).

Thai Celery Salad Recipe - Little Chef Big Appetite


Thai Celery Salad
Prep time
Total time
Serves: 2
  • 4 celery stalks, ends trimmed and sliced on a diagonal
  • 1 scallion, thinly sliced and green parts only
  • 1 teaspoon jalapeno or fresno chili, thinly sliced and seeds removed
  • ⅓ cup loosely packed cilantro leaves, tough stems removed
  • ¼ cup grated carrots*
  • ⅛ cup chopped roasted peanuts
  • 1 Tablespoon vegetable or canola oil
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon fish sauce
  • ¼ teaspoon sugar
  • salt and pepper
  1. In a large bowl toss together the celery, scallion, cilantro, carrots, and peanuts.
  2. In a small bowl whisk together the oil, lime juice, fish sauce, sugar, and a pinch of salt and pepper. Toss the dressing with the celery mixture. Season with salt and pepper to taste.
*If you don't want to pull out your food processor or box grater, feel free to use a vegetable peeler to create thin strips of carrots.

Thai Celery Salad with Cilantro, Carrots, Scallions, and Peanuts --


  • October 7, 2014 - 12:21 pm | Permalink

    This looks delish! I love celery, so I can’t wait to try this recipe. Thanks Rachel 🙂

    • Rachel (littlechefbigappetite)
      October 7, 2014 - 2:07 pm | Permalink

      Yay! Let me know how you like it Megan!

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