Sunday, November 04, 2012

Napa Cabbage Salad with Peanut Sesame Dressing

This was a marvelous way to use some of the abundance of our late fall share from Riverbend Roots Farm.
  • 1 head thinly shredded napa cabbage
  • 2 carrots peeled and sliced into matchsticks (julienned)
  • 8 green onions (white  and green parts) sliced thin
  • 1 cup chopped fresh cilantro
Toss the cabbage, carrots, cilantro and green onions in a large bowl with enough dressing to coat recipe follows).  Sprinkle each serving with toasted sesame seeds. 

Peanut Sesame Dressing:
  • 2/3 cup creamy peanut butter
  • 3 Tablespoons hot water
  • 1/3 cup cider vinegar
  • 1/4 cup maple syrup
  • 2 Tablespoons dark soy sauce
  • 2 Tablespoons minced peeled fresh ginger
  • 2-3 clove fresh garlic
  • 2 teaspoons dark toasted sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup lightly packed cilantro leaves, chopped fine
Mix the peanut butter and hot water until the smooth. (If the peanut butter was refrigerated, it helps to put it in a bowl sitting in a pan of hot water to soften it first.) Whisk in the other ingredients (except the cilantro) until smooth and creamy.  Stir in the cilantro at the end.


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