Go Back
–+ servings
Savory Celery Peanut Noodle Salad – vegetarian recipe
Stav Kogan

Savory Celery Peanut Noodle Salad

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
Print Recipe Pin Recipe
Servings: 4 cup
Calories: 314
Ingredients Method Nutrition

Ingredients
  

  • ¼ cup (60 ml / 2 fl oz) toasted sesame oil
  • ¼ cup (60 ml / 2 fl oz) low-sodium soy sauce
  • ¼ cup (60 g / 2.12 oz) smooth peanut butter
  • 2 Tbs / 30 ml (1 fl oz) lemon juice
  • 2 Tbs / 30 g (1.06 oz) brown sugar
  • 1 Tbs plus 1 tsp (5 ml) 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 / 180 g (6.3 oz) thinly sliced celery stalks
  • ½ cup (20 g / 0.71 oz) chopped celery leaves, plus 1 cup / 40 g (1.41 oz) whole or torn celery leaves for garnish
  • ⅓ cup (45 g / 1.59 oz) finely chopped roasted peanuts
  • 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.

Method
 

  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.
  2. Cook the Pasta: Cook the linguine in a large pot of boiling, salted water according to package directions.
  3. 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.
  4. Add the sliced celery, chopped celery leaves, half of the peanuts, and about ½ cup of the peanut sauce.
  5. Toss everything together until well combined. 4.
  6. Serve: Garnish the salad with the remaining peanuts and the whole or torn celery leaves.
  7. Serve at room temperature, with extra sauce on the side for drizzling if desired.

Nutrition

Calories: 314kcalCarbohydrates: 49gProtein: 12gFat: 12g

Tried this recipe?

Let us know how it was!