This colorful salad is not only pretty to look at, but it is fresh, healthy and delicious.
Feel free to swap out the Napa cabbage with finely sliced kale, and use any vegetables you have on hand; you could even add mango to this salad and it would be delicious. It is very forgiving and open to substitutions.
This recipe makes a generous amount of dressing – use leftovers to make a cold soba noodle salad. To make this a complete meal, add fried tofu, roasted salmon or grilled chicken.
Directions
- To make the dressing, in blender jar, combine peanut butter, ginger, lime juice, brown sugar, rice wine vinegar, soy sauce, sambal oelek and hot water. Process until completely smooth.
- In large bowl, toss Napa and red cabbage, carrots, bell peppers and cucumbers. Transfer to a platter and garnish with green onions, mint and cilantro leaves and peanuts.
- Drizzle with dressing and serve.
Ingredients
- Dressing
- 1/2 cup Farm Boy™ All Natural Creamy Unsalted Peanut Butter (500 g)
- 3 Tbsp ginger peeled, minced
- 1 lime juiced or more to taste
- 1-2 Tbsp brown sugar or to taste
- 2 tsp rice wine vinegar
- 3 Tbsp soy sauce
- 1-2 Tbsp sambal oelek optional
- 4 Tbsp hot water
- Salad
- 4 cups napa cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 1 cup carrots thinly julienned
- 3/4 cup red bell pepper thinly sliced
- 3/4 cup yellow bell pepper thinly sliced
- 3 Lebanese cucumbers sliced
- 3 green onions thinly sliced
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves
- 1/4 cup Farm Boy™ Salted Kettle Cooked Jumbo Peanuts chopped
