Crunchy Celery Peanut Salad (Printable)

Fresh celery and roasted peanuts tossed in a zesty soy ginger dressing for a light, crunchy dish.

# What You’ll Need:

→ 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 fresh 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.
05 - Serve immediately for maximum crunch, or chill for 10 minutes to let flavors meld.

# Expert Hints:

01 -
  • The dressing is bold enough to make vegetables taste exciting, not like an obligation.
  • It comes together in 15 minutes, which means you can make it on days when cooking feels like a luxury you don't have time for.
  • The texture stays crunchy even after sitting, so it's perfect for meal prep without turning soggy and sad.
02 -
  • Don't assemble this hours ahead unless you're okay with softer celery—the magic lives in that first-bite crunch, so treat it like something that wants to be eaten soon after it's made.
  • The dressing can sit in a jar in your fridge for up to three days, which means you can make it ahead and toss it with fresh vegetables whenever you're ready.
03 -
  • Grate your ginger fresh each time—the difference between fresh and that bottled stuff is so dramatic it'll make you wonder why you ever considered the alternative.
  • If chili heat isn't your thing, you can leave it out entirely and the salad still sings, but if you like spice, add it gradually because you can always add more but you can't take it out.
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