What’s for Dinner: Cabbage Salad with Peanut Sesame Dressing - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Cabbage Salad with Peanut Sesame Dressing

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Cabbage Salad with Peanut-Sesame Dressing

from the Real Food Daily Cookbook

This salad is, without a doubt, on my Top 5 Salads in the Universe list. It is simply divine. I wish I had a better photo of it that truly captured it’s scrumptiousness. I add cooked, shredded chicken instead of tofu, or you could even leave both out and this salad would still be amazing. I also tend to use less crushed red pepper, because I don’t like things too spicy, but you can customize it to your spice preferences. I hope you give it a try! (Save yourself some time and buy pre-shredded cabbage…)

For the Salad:

4 cups of shredded cabbage

3 cups of shredded red cabbage

2 carrots, shredded

4 shallots, thinly sliced

1 cup of peanut dressing

4 cups of cubed tofu (shallow fried or steamed however you like)

2 tbsp of toasted sesame seeds

Toss all salad ingredients together in a large bowl. 

For the Sesame-Peanut Dressing:

2/3 cup of creamy peanut butter

1/3 cup of brown rice vinegar

1/4 cup maple syrup

3 tbsp water

2 tbsp of tamari (or soy sauce if you don’t have this)

1 tbsp fresh ginger, minced

2 cloves of garlic, minced

1 1/2 tsp of toasted sesame oil

1 1/2 tsp crushed red pepper flakes (use more or less, depending on how spicy you want it)

1 cup of lightly packed corriander leaves

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it’s finely chopped. Add to salad, mix and devour! The dressing will keep for 2 days, covered and refrigerated but really – it won’t last that long.

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