The dressing on this salad is peanut-based. If you have a
food allergy to peanuts, you can substitute tahini for the peanut butter
(or leave it out all together), and toasted sesame seeds for the
peanuts.
Ingredients
- 1 Tbsp creamy peanut butter
- 6 Tbsp vegetable oil
- 1/2 teaspoon toasted (dark) sesame oil
- 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
- 4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
- 1/2 cup grated carrots
- 1/4 cup toasted, salted, shelled, peeled peanuts
Optional
- Chopped fresh cilantro
- Thinly sliced green onions or chives
Method
1 Prepare dressing. Place peanut butter in a medium
bowl. Add the vegetable oil and the toasted sesame oil and whisk until
nicely smooth. Whisk in the seasoned rice vinegar and do a taste test.
Depending on how you like your dressing, how salty your peanut butter
is, how seasoned your rice vinegar is, you may want to add a little more
vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of
dressing.)
2 Toast the peanuts. Although the roasted peanuts from the
store may already be cooked, you'll get even better flavor with just a
little toasting. Heat a small skillet on medium high heat and add the
nuts to the pan. Do not ignore or the nuts can easily burn. Stir a
little with a wooden spoon until the peanuts begin to get browned in
spots and you can smell the toasting aromas. Remove peanuts from pan to
a dish.
3 In a large bowl, toss the sliced cabbage, grated carrots,
and peanuts together, and any other optional ingredients you care to add
(like a little chopped cilantro or green onions). Right before serving,
mix in the dressing.
Great with fish or burgers.
Serves 4.
