Remember ‘ants on a log’? We’ve taken that nostalgic celery and peanut butter combination and transformed it into a sophisticated, savory noodle salad you won’t be able to resist. The key is using incredibly fresh, crisp celery—don’t skip the flavorful, parsley-like leaves for an extra layer of fresh, herbaceous flavor!
Ingredients
• YIELD: SERVES 4
• ¼ cup / 60 ml toasted sesame oil
• ¼ cup / 60 ml low-sodium soy sauce
• ¼ cup / 60 g smooth peanut butter
• 2 Tbs / 30 ml lemon juice
• 2 Tbs / 30 g brown sugar
• 1 Tbs plus 1 tsp minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp / 5 ml chili garlic sauce
• ½ lb / 225 g whole-grain linguine
• 1½ cups / 180 g thinly sliced celery stalks
• ½ cup / 20 g chopped celery leaves, plus 1 cup / 40 g whole or torn celery leaves for garnish
• ⅓ cup / 45 g finely chopped roasted peanuts
Instructions
1. Create the Sauce: In a blender or food processor, combine the sesame oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic, and chili garlic sauce. Process until completely smooth and set aside.2. Cook the Pasta: Cook the linguine in a large pot of boiling, salted water according to package directions. Drain well in a colander and let it cool for about 20 minutes, tossing occasionally to prevent sticking.3. Assemble the Salad: Transfer the cooled pasta to a large bowl. Add the sliced celery, chopped celery leaves, half of the peanuts, and about ½ cup of the peanut sauce. Toss everything together until well combined.4. Serve: Garnish the salad with the remaining peanuts and the whole or torn celery leaves. Serve at room temperature, with extra sauce on the side for drizzling if desired.
Nutritional Information
• Nutrition Information
• VEGAN
• Calories: 314
• Protein: 12 g
• Total Fat: 12 g
• Saturated Fat: 2 g
• Carbohydrates: 49 g
• Cholesterol: 0 mg
• Sodium: 425 mg
• Fiber: 6 g
• Sugar: 6 g
Pro Tips
• The peanut sauce can be made up to 3 days in advance and stored in the fridge. Let it come to room temperature or whisk in a splash of warm water to loosen it before tossing with the noodles.
• For the best texture, toss the salad just before serving. You can cook the pasta and prepare the sauce ahead of time and store them separately for a quick assembly.
• Feel free to add more crunch and color with shredded carrots, thinly sliced bell peppers, or edamame.
• For a gluten-free version, simply swap the whole-grain linguine for your favorite gluten-free pasta or rice noodles.
FAQ
Q: How can I add more plant-based protein to this noodle salad
A: This salad already provides a good amount of protein from the peanut butter and whole-grain pasta. To boost it even further, you can easily add a cup of shelled edamame, crispy baked tofu, or crumbled tempeh when you toss the salad together.
Q: Can I make this recipe without peanuts due to an allergy
A: Absolutely. For a delicious peanut-free version, substitute the peanut butter with an equal amount of smooth almond butter, cashew butter, or sunflower seed butter. For the garnish, simply replace the chopped peanuts with toasted sunflower seeds or chopped almonds.
Q: Is this celery peanut noodle salad good for meal prep
A: Yes, this salad is perfect for meal prep. For the best texture, store the cooked and cooled pasta, the peanut sauce, and the chopped celery in separate airtight containers in the refrigerator for up to 3 days. Combine everything in a bowl and toss just before serving to keep the celery crisp.
