The freshness of celery is never more enjoyed than in this Crunchy Celery Salad. It's a simple 4 ingredient salad with a Thai-inspired vinaigrette and many health benefits!
2teaspoonscoconut aminosor soy sauce if you use soy products
2teaspoonsfish sauceSee notes
2Tablespoonslime juice
1teaspoonsesame oil
sea salt to taste
1TablespoonSambal Oelek, optionalSee notes
Instructions
Put the chopped cashews into a cast iron (or other thick bottomed} skillet. Place the skillet over medium to medium-high heat. Tossing often, toast the cashews till they are colored. Set aside to cool.
Cut the celery in thin slices. If the stalks are wide, cut them lengthwise before slicing them. Put the slices in a large bowl.
Chop the cilantro. Add to the large bowl.
Slice the green onions thinly, using mostly the white part and some of the green. Add to the large bowl. Save the dark green to season beef, chicken, or vegetable stock. You can put them in the freezer for future use.
Mix all of the ingredients for the dressing in a small bowl with a whisk or in a jar to shake. Pour over the salad ingredients and stir to mix.
Notes
Fish sauce imparts tons of flavor with even a small amount. I recommend Red Boat Fish Sauce, but if you choose to not use it, add a bit more coconut aminos or soy sauce. Sambal Oelek is a chili sauce. If you can't find or don't want to order it via the link I provided in the post, you can substitute a red jalapeno, Thai red chilies, or dried red pepper flakes.