Friday, July 22, 2011
This is an incredibly refreshing and interesting salad - I am really starting to enjoy raw cabbage, but it needs a good dressing to bring it all together. I dislike mayonnaise-based dressings, so anything that resembles coleslaw is a no go for me, but this peanut dressing is perfect - the right balance of a nutty creaminess with the sharpness of rice vinegar and the kick of chilli flakes.
Cabbage Peanut Salad
Adapted from I Made That!
1/4 cup vegetable oil
1/4 cup rice wine vinegar
3 TBSP soy sauce
1/3 cup peanut butter
2 TBSP brown sugar
2 inch knob of peeled ginger
2 garlic cloves
1 tsp dried chilli flakes
Blend all ingredients with an immersion blender until smooth.
1/2 head small green cabbage, thinly sliced
1/2 head small red cabbage, thinly sliced
2 red bell peppers, thinly sliced
2 large carrots, peeled with vegetable peeler into ribbons
1/2 cup packed cilantro, roughly chopped
handful of rocket (arugula)
1 cup sliced white button mushrooms
1/2 cups roasted peanuts (I didn't have any, but they would probably add a nice crunch)
2 tbsp toasted sesame seeds
Toss all of the salad ingredients except for the sesame seeds together with the dressing. It looks like there is a lot of dressing, but the salad can handle it all. Sprinkle the sesame seeds on top to garnish.