PEANUT, CARROT, AND CABBAGE SLAW
This crunchy salad has a subtle bite from the citrus, a nuttiness from the sesame oil, and a creaminess from the peanut butter.
This is an autumn family recipe for Cabbage.
- Prep Time20 min
- Total Time20 min
For the Dressing
- 3 tablespoons peanut butter
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 tablespoons freshly-squeezed lemon juice
For the Salad
- 3 cups napa cabbage, shredded (from one head of a cabbage)
- 4 large carrots, grated
- 4 green onions, sliced thinly
- 4 large radishes, sliced thinly
- 1 teaspoon sesame seeds, to top
- ¼ cup chopped peanuts, to top
To make the dressing, whisk all of the dressing ingredients in a small bowl vigorously to combine.
In a large salad bowl, combine cabbage, carrot, green onions and radishes.
Toss with dressing.
Top with sesame seeds and peanuts.
Serve immediately or chill before serving.
This salad is best the day it’s prepared although it’s just fine the next day if covered and refrigerated. If you can’t find Napa cabbage at your grocery store, feel free to use any cabbage on hand. Also, toss in any little crunchy vegetables you may have laying around in the crisper: celery, bell pepper, or cucumber would be great here.
You can make the dressing, and keep it in the refrigerator to spread on tofu or veggie sandwiches or to dip veggies in. This dressing is tasty and versatile!
- 4 servings per container
- Amount per serving
- % Daily Value*