Thai Celery Salad with Peanuts

“Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive.” —Alison Roman, senior associate food editor


Makes 4 servings

3 tablespoons vegetable oil

2 tablespoons fresh lime juice

2 teaspoons fish sauce

6 celery stalks, thinly sliced on a diagonal

3 thinly sliced scallions

1 thinly sliced red chile, such as Fresno

1 cup fresh cilantro leaves with tender stems

1/4 cup chopped roasted, salted peanuts

  1. Whisk together 3 tablespoons vegetable oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce. Toss with 6 celery stalks, thinly sliced on a diagonal, 3 thinly sliced scallions, 1 thinly sliced red chile, such as Fresno, 1 cup fresh cilantro leaves with tender stems, and 1/4 cup chopped roasted, salted peanuts.

How would you rate Thai Celery Salad with Peanuts?

  • I’ve had a head of celery staring at me from my refrigerator for the past week. Wasn’t sure what to do with as i am not really a fan of celery – but i am an Alison fan. I loved this. Made it as is except w/fresh serrano, a bit of chili crunch and a bit more lime juice. Definitely having this again many many times.

  • Superfast salad that has a bit of everything – colors, textures, synergistic flavors – and comes togeether in minutes. It’s become a staple side dish here with Thai curries. I’ve substituted cashews for the peanuts and it’s just as good.

  • A really great salad. Minutes to make, crunchy and very different. I don’t even really like celery but can’t wait to make this again! Based on what I had in the fridge I had to make a couple of substitutions but don’t think it changed the essence of the salad (I usedMeyer lemons instead of lime, was missing peanuts so added a bit of peanut butter and sesame oil to the dressing and skipped the chili so the whole family could enjoy).
    Best new idea for a salad I have seen in a while! Thank you!

  • What an unsual and delicious salad! Served it to 13 people and every single person ate it – including the teenagers! Two wanted the recipe. I added a teaspoon of light soy and a teaspoon of toasted sesame oil as other reviewers suggested. THis is so tasty I would make it for myself alone!

  • Delicious. The bright, acidic dressing is great with celery. I’m still slightly scared of going overboard with fish sauce, so I used 1 tsp of 3 crabs fish sauce and 1 tsp of soy sauce. Delicious with just the right hint of fish sauce for me.

  • A clean, simple salad; I paired it with chicken satay. I didn’t have red chile (used a green jalapeno), but I sliced in some cherry tomato for color and included the light chartreuse celery leaves from the inner stalks. This works well as a quick, SE Asian style salad without a trip to the Asian market.

  • My husband and I both loved it! The only thing I changed was I used Peanut oil in place of the vegetable oil. Will make again and again!

  • I didn’t find it particularly flavorful, so when I make it again, I’ll make some changes; add a few drops of sesame oil, maybe a splash of rice wine vinegar, toasted sesame. I was thinking it might be good to whisk in some peanut butter too.

  • Ridiculously easy to make and my husband loved it. Definitely will make again.

  • Easy and tasty salad. I didn’t have peanuts, so I used sesame seeds instead. Great to pair with any Asian flavored main dishes.

  • Surprisingly good.
    I’m not a celery fan but decided it was time to stretch a bit and so I made this salad exactly as the recipe specified. It was very good. The whole family liked it. Easy and flavorful.

  • I love this salad! Very clean, very simple, and very easy. Make it. You’ll like it.

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