Asian-Twisted Red Cabbage Salad

Submitted by Rita1652

"Who would think healthy could taste so good. Bright in flavor and looks! Crispy! If you want a thicker dressing add 1 more tablespoon peanut butter. Great for a light lunch or a side to a main meal."

 

• Ready In: 10mins
• Ingredients: 18
• Serves: 4-6

ingredients

• Salad

• 1 cup red cabbage, sliced very thinly
• 6 snow pea pods, quickly blanched then cut into matchsticks
• 1 cucumber, cut into matchsticks
• 1 red pepper, cut in matchsticks
• 1 shallots, sliced very thinly or 1 scallion, sliced into matchsticks
• 1 stalk celery, sliced into matchsticks
• 2 tablespoons fresh cilantro, chopped

• Dressing

• 1 slice ginger (quarter size piece)
• 1 clove garlic
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon peanut butter
• 1⁄3 cup rice vinegar
• 1⁄3 cup light olive oil
• 1⁄2 teaspoon sugar
• 1 pinch red pepper flakes
• salt and pepper

• Garnish

• 1 teaspoon toasted sesame seeds

directions

1. Put all salad ingredients into a bowl.
2. Into a blender add all of the dressing ingredients and blend till creamy smooth.
3. It will be on the thin side.
4. If not using rice vinegar use less of what you do use because I find rice vinegar is milder.
5. Add to salad and toss to coat,chill till ready to serve final toss& then top with seeds and serve.

Reviews

[magpie diner]

I liked this very much - the dressing flavour combo is a favourite of mine. I felt the amount of oil was pretty high, which is about the only thing I would change. And well, I did....I cut back on the oil and the vinegar by about 1/3 - and that was fine because I was missing some of the veg this salad called for anyway. This is one of the best ways to enjoy raw cabbage - thanks Rita!

 

[Salesgirl]

Let's start with the good - visually a beautiful salad. Followed the directions exactly as written and didn't like it at all. The two people I shared it with did not like it either. Flavors were just off.

 

[Jazmina]

I made this tonight for my lunches this week. It is delicious! I subbed organic almond butter instead of the peanut butter and it worked out wonderfully. Thank you!!

 

[Jmommy209]

I made a lot of substitutions/exclusions based on what was in our cupboards, but this was still a really good salad. I added some soba noodles to serve it as a side to a tofu dish. Next time, I will cut down on the vinegar as it was a bit acidic. Thanks for something delicious and new!

 

[DarlaDoom]

YUMMY!! I pref. my dressing thick so I added an unmeasurable amount of peanut butter. I used creamy fat free Peter Pan. (I wonder how regular CHUNKY Skippy would taste-- MMMM...) I did use rice vinegar (Kame brand) but think I might cut a bit back next time- end product was a wee bit acidic. Rita, thank you for posting a keeper!!