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Thai Celery Salad

August 7, 2014 10 Comments

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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 Thai Celery Salad, using celery and cilantro as the base.

Thai Celery Salad Recipe | www.littlechefbigappetite.com 1

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 | www.littlechefbigappetite.com 2

 

Print
Thai Celery Salad
Prep Time
10 mins
Total Time
10 mins
 

Try this spicy and flavorful Thai Celery Salad. Celery, cilantro, and scallions make a delicious and healthy base for this vegan dish.

Course: Salad
Cuisine: Asian, Thai
Keyword: Bell Pepper, celery, Cilantro
Servings: 2
Author: Rachel (littlechefbigappetite)
Ingredients
  • 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
  • 1/3 cup loosely packed cilantro leaves, tough stems removed
  • 1/4 cup grated carrots*
  • 1/8 cup chopped roasted peanuts
  • 1 Tablespoon avocado or canola oil
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon fish sauce**
  • 1/4 teaspoon sugar
  • salt and pepper
Instructions
  1. In a large bowl toss together the celery, scallion, cilantro, carrots, and peanuts.
  2. In a small bowl whisk together the avocado 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.
Notes

*If you don't want to pull out your food processor or box grater, you can use a vegetable peeler to create thin strips of carrots.

** For a vegetarian/vegan alternative to fish sauce, combine 1/2 teaspoon of either low-sodium soy sauce or coconut aminos + 1/2 teaspoon lime juice.

 

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Thai Celery Salad with Cilantro, Carrots, Scallions, and Peanuts -- www.littlechefbigappetite.com

Filed Under: Gluten-Free, Salads, Vegan Tagged With: Carrots, celery, cilantro, peanuts, thai

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Reader Interactions

Comments

  1. Megan K

    October 7, 2014 at 12:21 pm

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

    Reply
    • Rachel (littlechefbigappetite)

      October 7, 2014 at 2:07 pm

      Yay! Let me know how you like it Megan!

      Reply
  2. Alicia V

    August 21, 2018 at 5:53 am

    It’s not vegan if it has fish sauce.

    Reply
    • Rachel (littlechefbigappetite)

      August 21, 2018 at 8:16 am

      You’re absolutely right. I just added a note to the recipe.

      Reply

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