The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.
YIELD: SERVES 4
¼ cup toasted sesame oil
¼ cup low-sodium soy sauce
¼ cup smooth peanut butter
2 Tbs. lemon juice
2 Tbs. brown sugar
1 Tbs. plus 1 tsp. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 tsp. chili garlic sauce
½ lb. whole-grain linguine
1½ cups thinly sliced celery stalks
½ cup chopped celery leaves, plus 1 cup whole or torn celery leaves
⅓ cup finely chopped roasted peanuts, optional
- Process sesame oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic, and chili garlic sauce in blender or food processor until smooth. Transfer to glass measuring cup.
- Cook pasta in boiling, salted water according to package directions. Drain, and cool in strainer 20 minutes, tossing occasionally to prevent sticking.
- Transfer pasta to large bowl, and season with salt, if desired. Add sliced celery, chopped celery leaves, half of peanuts (if using), and ½ cup sauce; toss to combine. Garnish with remaining peanuts (if using) and whole or torn celery leaves. Drizzle with remaining sauce, if desired. Serve at room temperature.
VEGAN
NUTRITION INFORMATION
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
