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.
(Vegan)

• 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.