Celery peanut noodle salad is proof that celery deserves better than the crudité plate — whole-grain linguine slicked in a gingery peanut dressing with heaps of crunchy sliced celery and its leaves. A room-temperature noodle salad that eats like a main.
Remember ‘ants on a log’? We’ve taken that nostalgic celery and peanut butter combination and transformed it into a sophisticated, slurp-worthy noodle salad! This dish is a vibrant mix of crunchy, fresh celery and a creamy, spicy peanut-ginger sauce tossed with hearty whole-grain linguine. It’s the perfect easy weeknight meal or a standout dish for your next potluck. The secret? Using incredibly fresh celery, including the flavorful, dark green leaves!
Ingredients
• (Serves 4)
• ¼ cup / 60 ml (2 fl oz) toasted sesame oil
• ¼ cup / 60 ml (2 fl oz) low-sodium soy sauce or tamari
• ¼ cup / 64 g (2.26 oz) creamy peanut butter
• 2 Tbs. / 30 ml (1 fl oz) lemon juice
• 2 Tbs. / 25 g (0.88 oz) brown sugar
• 1 Tbs. plus 1 tsp. / 10 g (0.35 oz) minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp. / 5 ml chili garlic sauce
• ½ lb / 225 g (7.9 oz) whole-grain linguine
• 1½ cups / 150 g (5.3 oz) thinly sliced celery stalks
• ½ cup / 20 g (0.71 oz) chopped celery leaves, plus 1 cup (240 ml) whole or torn celery leaves for garnish
• ⅓ cup / 45 g (1.59 oz) finely chopped roasted peanuts
Instructions
1. In a blender or food processor, combine the toasted sesame oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic, and chili garlic sauce. Blend until completely smooth. Set the sauce aside.
2. Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain the pasta in a colander and let it cool for about 20 minutes, tossing occasionally to prevent it from sticking together.
3. Transfer the cooled pasta to a large mixing bowl. Add the sliced celery stalks, chopped celery leaves, half of the chopped peanuts, and about ½ cup of the peanut sauce. Toss everything together until well combined. Garnish with the remaining peanuts and the whole celery leaves. Serve at room temperature, with extra sauce on the side for drizzling.
Nutritional Information
• Nutrition Information (per serving)
• 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
• Don’t discard the celery leaves! They have a wonderful, concentrated celery flavor that’s more herbaceous than the stalks, similar to parsley. They add a fresh, bright note to the salad.
• For a gluten-free version, simply swap the whole-grain linguine for your favorite gluten-free pasta or rice noodles, and be sure to use tamari instead of soy sauce.
• The peanut sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker on a busy night.
• Feel free to add more veggies. This salad is a great base for thinly sliced red bell peppers, shredded carrots, or edamame for an extra boost of color, crunch, and nutrients.
FAQ
Q: How can I add more protein to this vegetarian noodle salad
A: This dish already provides 12g (0.42 oz) of protein per serving from the whole-grain pasta and peanuts. To boost it further, try adding 1 cup (240 ml) of shelled edamame, crispy baked tofu, or a can of rinsed chickpeas. These additions will complement the flavors and textures beautifully.
Q: Is this celery peanut noodle salad vegan
A: Yes, this recipe is naturally vegan as written! All ingredients listed are plant-based. If you follow a strict vegan diet, you may want to ensure your brown sugar is certified vegan, as some are processed with bone char, but this is increasingly rare.
Q: Can I make this noodle salad ahead of time
A: Absolutely! For best results, you can prepare the peanut sauce up to 3 days in advance and store it in an airtight container in the fridge. You can also cook and cool the pasta a day ahead. We recommend tossing the pasta with the sauce and celery just before serving to keep the celery at its crunchiest. If you must assemble it ahead, it will keep in the fridge for up to 2 days.
Q: What’s the best way to make this recipe gluten-free
A: Making this salad gluten-free is simple. Substitute the whole-grain linguine with your favorite gluten-free pasta, such as those made from rice or quinoa. Soba noodles also work well. Additionally, be sure to use tamari or a certified gluten-free soy sauce, as regular soy sauce contains wheat.
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Celery Peanut Noodle Salad
Ingredients
Method
- In a blender or food processor, combine the toasted sesame oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic, and chili garlic sauce.
- Blend until completely smooth.
- Set the sauce aside.
- Bring a large pot of salted water to a boil.
- Cook the linguine according to package directions until al dente.
- Drain the pasta in a colander and let it cool for about 20 minutes, tossing occasionally to prevent it from sticking together.
- Transfer the cooled pasta to a large mixing bowl.
- Add the sliced celery stalks, chopped celery leaves, half of the chopped peanuts, and about ½ cup of the peanut sauce.
- Toss everything together until well combined.
- Garnish with the remaining peanuts and the whole celery leaves.
- Serve at room temperature, with extra sauce on the side for drizzling.
- Don't discard the celery leaves! They have a wonderful, concentrated celery flavor that's more herbaceous than the stalks, similar to parsley. They add a fresh, bright note to the salad.
