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Thai Celery Salad with Peanuts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Thai celery salad offers a refreshing twist on a humble vegetable drawer staple. By slicing the celery thinly on the diagonal, you create a sophisticated texture that perfectly carries the zesty lime and savoury fish sauce dressing. It is a wonderful dairy-free option for those looking for a crisp, punchy side dish that balances a hint of heat from red chillies with the aromatic fragrance of fresh coriander leaves.

Ideal as a light lunch or a crunchy accompaniment to grilled seafood or chicken, this salad is as nutritious as it is easy to assemble. The addition of roasted salted peanuts provides a satisfying protein boost and a savoury crunch, making it a reliable favourite for quick weekday meals. Serve it immediately to enjoy the contrast between the cold, crisp vegetables and the zingy dressing.

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Ingredients for Thai Celery Salad with Peanuts

  • 45ml vegetable oil

  • 2 tablespoons fresh lime juice

  • 2 teaspoons fish sauce

  • 6 celery stalks, thinly sliced on a diagonal

  • 3 thinly sliced spring onions

  • 1 thinly sliced red chilli, such as Fresno

  • 1 cup fresh coriander leaves with tender stems

  • 40g chopped roasted, salted peanuts

How to make Thai Celery Salad with Peanuts

Whisk together 45ml vegetable oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce. Toss with 6 celery stalks, thinly sliced on a diagonal, 3 thinly sliced spring onions, 1 thinly sliced red chilli, such as Fresno, 1 cup fresh coriander leaves with tender stems, and 40g chopped roasted, salted peanuts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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