Thai Celery Salad

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).

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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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