Crunchy Celery Peanut Salad (Printer-friendly)

Crisp celery and roasted peanuts tossed with a tangy soy ginger dressing for a fresh, crunchy dish.

# Required Ingredients:

→ 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 and 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

# How-To Steps:

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 or maple syrup, 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 the salad.
05 - Serve immediately for maximum crunch, or chill for 10 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been planning it all week.
  • The dressing is so versatile you'll start pouring it on everything, from roasted vegetables to grain bowls.
  • That satisfying crunch stays put, even if you make it ahead—no sad, wilted salad hours later.
02 -
  • Don't slice your vegetables too thin or too far in advance—celery especially will start to wilt if it sits cut for more than a few hours, even in the refrigerator.
  • The dressing tastes sharper on its own than it will in the finished salad, so don't panic if you taste it straight from the bowl and think it's too intense.
03 -
  • If your salad is sitting out for a while before serving, hold back half the dressing and toss it in just before guests arrive—this keeps the vegetables from getting too soft.
  • Taste the finished salad before serving and add more lime juice if it feels flat, or more soy sauce if it needs more depth; the salt and acid are what make people reach for another bite.
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