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Asian Cabbage Salad with Spicy Peanut Sauce

 
Asian Cabbage Salad with Spicy Peanut Sauce
563

Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.

Yield

4

servings

Prep

15

min

Cook

0

min

Ready

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 pound cabbage
1/2 pounds, shredded
1 each carrots
peeled and grated
1 teaspoon salt
3 tablespoons peanut butter
creamy
2 tablespoons vegetable oil
or peanut oil
1 tablespoon lemon juice
fresh
1 tablespoon rice vinegar
or to taste
1 tablespoon soy sauce, tamari
2 teaspoons honey
or to taste
1 clove garlic
roughly chopped
1 tablespoon ginger
minced
1 each red chili peppers
or Jalapeno, fresh, green or red, seeded and finely chopped
*
3 each scallions, spring or green onions
thinly sliced

Directions

Add the shredded cabbage and shredded carrot to a large colander. Sprinkle with the salt. Toss to combine and allow to marinate (and drain) over a bowl or in the sink. 2 to 5 hours.

Rinse under cold running water. Press to remove excess water and allow to drain 15 minutes to one hour.

At this stage, you can put the cabbage and carrot into a zipper bag and keep it refrigerated until you are ready to make the salad. This can be done one day ahead.

Whenever you want to make the salad.

In a food processor, add the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and red chili pepper, and process until very smooth.

In a large bowl, add the cabbage, carrot and scallions. Toss.

Pour the peanut sauce over the vegetables, toss until well combined.

Taste and season with salt as needed.

You can serve it right away.

Or you can cover it with a large piece of plastic wrap or transfer into a air-tight container.

Keep it refrigerate for a few hours or overnight until ready to serve. Keeps wonderfully in the refrigerator for up to 4 days.

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

Peanut butter with ‘coleslaw’ as I call cabbage salad adds a subtle, delicious flavor. I used natural yoghurt instead of oil, orange juice instead of the vinegar and lemon juice, and a half teaspoon of tamarind puree instead of the soy sauce. I mixed the dressing in a bowl with a fork. Before thinning with orange juice (or vinegar and lemon), the dressing would make an excellent dip! Shall make this again – thank you for the great idea of using peanut butter in a salad dressing.

+2

about 6 years

Definitely give this recipe 5 star. It was super tasty, nothing can go wrong with peanut butter. The Asian peanut butter sauce was so creamy, nutty, slightly sweet and sour, it was wonderfully flavorful. Tossed the shredded crunchy cabbage and carrots with this delicious sauce, we had some right after I made it; the leftover was put in the frige and the next day it tasted even better. Will for sure make it again.

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Comments

Philadelphia, United States
 7 months ago

I just made the dressing and thinned it out a little and will put it together tomorrow. Tasted the dressing and it's delicious.

Great to hear that you liked the dressing. The salad will be delicious too. Happy Cooking :)

happyzhangbo
Toronto , Ontario, Canada
 7 months ago

Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 25267% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 944mg 39%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 16g
Vitamin A 56% Vitamin C 78%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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