Asian Cabbage Salad with Spicy Peanut Sauce
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.
1/2 pounds, shredded
peeled and grated
or peanut oil
or to taste
soy sauce, tamari
or to taste
red chili peppers
or Jalapeno, fresh, green or red, seeded and finely chopped
scallions, spring or green onions
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.