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.
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).
- 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
- In a large bowl toss together the celery, scallion, cilantro, carrots, and peanuts.
- 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.
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