Day 3: crunchy cabbage salad with spicy peanut dressing
Author: Tina Jeffers
Serves: 4-6 servings
- for the salad:
- 1 head napa cabbage, thinly shredded
- ¼ small head red cabbage, thinly shredded
- 1 carrot, peeled and julienned
- 1 cup snow peas, thinly sliced
- ¼ cup fresh basil leaves
- ¼ cup cilantro leaves
- 1 avocado, diced
- ¼ cup chopped roasted cashews
- 2 tablespoons black sesame seeds
- for the dressing:
- 2 tablespoons smooth peanut butter
- 2 tablespoons rice-wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gluten-free soy sauce
- 1 teaspoon honey or brown sugar
- ½ teaspoon sriracha
- 1 clove garlic, finely minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons water
- Equipment required:
- Mandolin
- Combine the cabbages, carrots, snow peas, avocado and half the herbs in a large bowl.
- Whisk together all the ingredients for the dressing in a separate bowl, adding more water to thin if necessary.
- Toss the cabbage mixture with the peanut sauce and top with the reserved herbs, cashews and sesame seeds.
Recipe by Scaling Back at https://www.scalingbackblog.com/day-3-crunchy-cabbage-salad-with-spicy-peanut-dressing/
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