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Thai-style celery salad & peanuts
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Serves: 4 as a side
30g roasted peanuts, chopped
2 limes, juice
1 tsp caster sugar
11/2 tbsp fish sauce
3 tbsp groundnut oil
1 red chilli, deseeded and finely chopped
2 celery hearts, trimmed
4 salad onions, trimmed and finely sliced
1/2 x 28g pack coriander, leaves roughly chopped
4 sprigs Thai basil, leaves roughly chopped
1. Put the peanuts in a small pan over a low heat and toast until light golden (about 2 minutes). Remove and set aside to cool. Whisk together the lime juice and caster sugar in a large bowl. Leave for a few minutes to allow the sugar to dissolve, then add the fish sauce, groundnut oil and chopped chilli. Mix together and set aside.
2. Slice the celery into 1cm diagonal slices and put it into the bowl with the dressing. Add the salad onions, coriander and Thai basil; toss until well dressed. Spread out onto a platter and finish by sprinkling over the peanuts. Serve straight away.
Typical values per serving:
This recipe was first published in June 2020.