Spicy Thai Celery Vinaigrette


Celery is the secret ingredient in this zippy dressing, adding juice and volume to the other ingredients. The vinaigrette needs very little oil as a result, which makes it a great choice if you're counting calories. It's delicious with any salad, or use it as a drizzle over steamed vegetables such as cauliflower, green beans, or broccoli.


1 cup Earthbound Farm Organic Celery Hearts (thinly sliced - use the most tender inner stalks)
1/4 cup scallions (thinly sliced)
2 1/2 tablespoons unseasoned rice vinegar
2 1/2 tablespoons fresh lime juice
2 tablespoons tamari or soy sauce
1 tablespoon peanut oil
1 tablespoon sesame oil
2 teaspoons fresh ginger (peeled and minced)
1 small garlic clove (minced)
2 teaspoons sweet chili sauce (or to taste)


Place all of the ingredients in a blender or food processor, and process until smooth. Pass the dressing through a fine mesh sieve and discard any solids. Taste and adjust the seasonings. Serve at room temperature or refrigerate, covered, for up to 4 days.


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