Crunchy Celery Peanut Salad (Printable)

Crisp celery and peanuts tossed in a tangy soy ginger dressing create a fresh, crunchy salad.

# Ingredient List:

→ Vegetables

01 - 6 large celery stalks, thinly sliced on the diagonal
02 - 1 small red bell pepper, thinly sliced
03 - 2 scallions, thinly sliced
04 - 1 small carrot, julienned

→ Nuts & Seeds

05 - 1/2 cup roasted unsalted peanuts, roughly chopped
06 - 1 tablespoon sesame seeds

→ Fresh Herbs

07 - 1/4 cup fresh cilantro leaves, chopped

→ Dressing

08 - 2 tablespoons soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon fresh ginger, finely grated
13 - 1 clove garlic, minced
14 - 1 teaspoon lime juice
15 - 1/2 teaspoon chili flakes

# Directions:

01 - In a large salad bowl, combine the celery, red bell pepper, scallions, carrot, and cilantro.
02 - In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, lime juice, and chili flakes until well combined.
03 - Pour the dressing over the salad and toss to coat all the vegetables evenly.
04 - Add the chopped peanuts and sesame seeds, tossing lightly to distribute throughout.
05 - Serve immediately for maximum crunch, or chill for 10 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • The texture contrast between crispy celery and creamy peanuts keeps every bite interesting and satisfying.
  • You can throw it together in fifteen minutes flat, making it perfect for weeknight dinners or unexpected guests.
  • The soy-ginger dressing is so addictive you'll find yourself drizzling it on everything else in your kitchen.
02 -
  • Don't dress the salad until you're ready to serve it, or the vegetables will start releasing water and everything becomes soggy—the celery is the whole point, so protect that crunch.
  • Ginger is non-negotiable here; it's what makes people lean back and really taste the salad instead of just eating it absent-mindedly.
03 -
  • Keep the dressing in a jar in your refrigerator for up to a week—it becomes a secret weapon for any vegetable that needs life.
  • Toast your own sesame seeds in a dry pan for two minutes if you have time; the difference is remarkable and worth those two minutes.
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