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Spicy Thai Celery Vinaigrette 8 Servings 1 cup Earthbound Farm Organic Celery Hearts (thinly sliced - use the most tender inner stalks) ¼ cup scallions (thinly sliced) 2 ½ Tbsp unseasoned rice vinegar 2 ½ Tbsp fresh lime juice 2 Tbsp tamari or soy sauce 1 Tbsp peanut oil 1 Tbsp sesame oil 2 tsp fresh ginger (peeled and minced) 1 garlic clove (minced) 2 tsp sweet chili sauce (or to taste)
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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.

8 Servings

Ingredients

1 cup

Earthbound Farm Organic Celery Hearts (thinly sliced - use the most tender inner stalks)

¼ cup

scallions (thinly sliced)

2 ½ Tbsp

unseasoned rice vinegar

2 ½ Tbsp

fresh lime juice

2 Tbsp

tamari or soy sauce

1 Tbsp

peanut oil

1 Tbsp

sesame oil

2 tsp

fresh ginger (peeled and minced)

1

garlic clove (minced)

2 tsp

sweet chili sauce (or to taste)

Directions

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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