Chinese Celery and Peanut Salad
This Chinese celery and peanut salad is perfect to make ahead and enjoy throughout the week. The peanuts are braised in a savory liquid until tender and flavorful, then mixed with carrot, celery and nutty sesame oil for a hearty warm salad. It is easy to put together and the peanuts become even more flavorful the next day. {Vegan, Gluten-Free Adaptable}To make the dish-gluten free, use tamari to replace soy sauce.
Servings: 4 to 6 servings
Ingredients
Braising
- 1 cup raw skin-on peanuts (*Footnote 1)
- 2 green onions , cut into 2” (5 cm) long pieces
- 2 slices ginger , sliced
- 1 clove garlic , smashed
- 1 teaspoon Sichuan peppercorns
- 2 bay leaves
- 1 whole star anise
- 1 cinnamon stick
- 1 teaspoon salt
Salad
- 1/4 carrot , diced
- 1/4 cup Chinese celery , sliced
- 1 teaspoon soy sauce
- 1/4 teaspoon sugar
- 1/2 teaspoon sesame oil (or chili oil)
Instructions
- Add the peanuts into a medium-sized pot with 4 cups of water. Heat over medium heat until it comes to a boil. Add the rest of the braising ingredients. Simmer for 30 minutes. Once done, discard the braising spices. Drain and transfer the peanuts to a bowl and set aside to cool.
- Bring a small pot of water to a boil. Add the carrot. Cook until just starting to turn tender, 1 minutes or so. Add the celery to the same pot of water. Boil for 30 seconds, or until just turning tender. Drain and run the veggies with cold tap water to stop the cooking. Transfer to the same bowl with the peanuts.
- Add the soy sauce and sugar. Mix well. Drizzle with sesame oil and serve at room temperature.
Notes
- Skin-on peanuts yield a better texture and taste. But if you cannot find them, skin-off raw peanuts work as well.
Nutrition
Serving: 1serving, Calories: 144kcal, Carbohydrates: 4.5g, Protein: 6.4g, Fat: 12.4g, Saturated Fat: 1.7g, Sodium: 59mg, Potassium: 193mg, Fiber: 2.2g, Sugar: 1.3g, Calcium: 25mg, Iron: 1mg