Name: Tiger Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 5 stalks celery, sliced thin; 3 stalks green onion, sliced thin on a bias; 1 small bunch cilantro, roughly chopped (both leaves and tender stems only); 1 Thai red pepper (birds eye), deseeded and sliced; 1 bunch Thai basil, chiffonade; 2 tsp avocado oil; 2 tsp toasted sesame oil; 2 tsp fish sauce; 2 tsp low sodium tamari; 2 tbsp rice vinegar; 1 tbsp lime juice; 1 tsp coconut sugar; 1/2 to 3/4 cup Thai cashews (see notes), chopped

Description

This Thai celery salad is a riff on a Tiger salad from Xi’an Famous Foods in NYC. It’s refreshing, salty, spicy and crunchy.

Ingredients

Units Scale

5 stalks celery, sliced thin
3 stalks green onion, sliced thin on a bias
1 small bunch cilantro, roughly chopped (both leaves and tender stems only)
1 Thai red pepper (birds eye), deseeded and sliced
1 bunch Thai basil, chiffonade
2 tsp avocado oil
2 tsp toasted sesame oil
2 tsp fish sauce
2 tsp low sodium tamari
2 tbsp rice vinegar
1 tbsp lime juice
1 tsp coconut sugar
1/2 to 3/4 cup Thai cashews (see notes), chopped

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Instructions

Place the celery, onion, cilantro, pepper and Thai basil in a large salad bowl.
In a small bowl, mix together both oils, (avocado and sesame), fish sauce, tamari, vinegar, lime juice and sugar. Whisk until the sugar is incorporated.
Pour the dressing over the salad and toss well to combine. Top with chopped cashews. Season to taste with kosher salt and fresh pepper.
Serve with lime wedges on the side and enjoy! If needed, squeeze extra lime juice on top.

Notes

Thai cashews can be purchased from Trader Joe’s, or made using my recipe here. Alternatively, use roasted and salted peanuts or cashews if you’d like.