Amazing Cabbage Salad

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I recently discovered a great cook book, “Local Flavors,” by Deborah Madison. It’s a collection of recipes created around ingredients found at farmers markets across the United States. My favorite recipe so far is the Napa Cabbage Salad with Peanuts and Cilantro. This recipe was perfect for the the CSA’s giant head of heirloom cabbage. The ingredients can change with the seasons. In the summer I might add tomatoes and cucumber. This time I added spinach to the mix. The rest of the ingredients were already growing in my garden which made me especially happy. I topped the salad with left over chicken from the previous night. I have since made this recipe three additional times, using whatever cabbage the CSA gives me. Each time it’s been delicious.

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Cabbage Salad with Peanuts and Cilantro
adapted from Local Flavors by Deborah Madison
Serves 4-6 people

Ingredients
1/2 cup raw peanuts
1 tsp. peanut oil
1 large carrot
4 cups of thinly sliced cabbage
1 cup of thinly sliced lettuce
1 cup of thinly sliced spinach
3 scallions finely chopped
1/4 cup of cilantro
2 tablespoons of chopped mint leaves
2 tablespoons of basil leaves
(top with shredding chicken, steak, or serve by itself)


Dressing

1/2 jalapeno chile, unseeded and finely chopped
1/4 cup rice vinegar
1 tsp. sugar
1/4 tsp sea salt
1 tsp of fresh finely chopped ginger (optional)
1/4 cup peanut oil

1. Peel or thinly chop the carrot
2. Thinly slice lettuce, cabbage, spinach and scallions
3. Finely chop basil and mint leaves.
4. Combine all in a large bowl and mix well.
5. Create the dressing by whisking jalapeno, rice vinegar, sugar, sea salt and peanut oil.
6. Heat peanuts in oil on medium-low heat, stirring occasionally, remove once lightly browned. Blot excess oil. Sprinkle peanuts on salad right before serving.

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6 thoughts on “Amazing Cabbage Salad”

  • Cherry, it’s great to hear from you. I’ve made this three times in the past month. It’s especially nice when you are growing some of the ingredients or if you have access to a great farmers market or CSA.

  • I think we will ahve to try this, it looks like something out of a cook book in the photo and it sounded yummy int he recipe. You really do need to cook for us sometime at mom’s! I still can’t believe you eat all these vegetables now! LOL

  • This looks delish and my husband and I plan on making it tomorrow. Does this all need to be eaten fresh – or does it get better after a few hours of blending of flavors? Trying to figure out how much this makes and if we should hold off on dressing until right when we want to eat it or if it sitting in the fridge for a bit of time will be ok. 🙂

    Thanks for sharing this recipe!

    • Thank you, I prefer to put the dressing and the peanuts until the last minute but you could probably put the dressing on earlier and let the ingredients fuse together.
      Have a great weekend!

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