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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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