Colorful Spicy Cabbage Peanut Salad
May 21, 2012 § Leave a comment
I’ve made this a few times, and each time I gobble it up faster than I can take a picture of it. Whenever I make it for parties, I somehow end up never taking a full bowlful….
I usually try to make our salads colorful, since its supposed to give you a wide range of nutrients that way, but I realized lately we don’t eat a lot of purple. I bought a head of purple cabbage a week ago and had yet to use it. Since I didn’t use it for regular salads last week, I decided to make this delicious concoction today.
Since cabbage has a stronger taste, I would recommend shredding it pretty fine- or buying the bagged kind you can use to make cole slaw. I was a little lazier today and just sliced it with a knife; the thicker pieces don’t absorb the delicious dressing as well.
I got this recipe from here, but I changed the veggies around a little based on what I had in the fridge. Feel free to change the ingredients around as well.
- 1 head of cabbage, shredded (you can either use all of one color, or 1/2 purple 1/2 green)
- 2 bell peppers, sliced thin
- 2 carrots, shredded
- 3 stalks of celery, chopped
- 1/2 cup of cherry tomatoes, chopped
- 1/2 cup of cilantro, chopped
- 6 green onions, sliced
- Crushed peanuts
- 1/3 cup peanut oil
- 1/4 cup rice wine vinegar
- 3 T soy sauce
- 1/3 cup peanut butter
- 2 T brown sugar
- 2 T grated ginger
- 3 garlic cloves, grated
- 1 tsp Sriracha, or other hot sauce, or chopped chili pepper (more or less- you can omit if you don’t want it spicy)
Whisk the liquid ingredients for the dressing together, then add the rest. I like to do this in a jar. I basically add everything, whisk it around with a fork, and then seal it and shake it until it’s well mixed. Combine all of your veggies in a big bowl and mix well. Toss with the dressing and top with crushed peanuts.