So as the first few days of warmer weather are fighting through the cold weeks, it gets a little easier to think about eating cold salads. However, if you’re still snow bound, maybe the bright colors and flavors in this cabbage slaw will be able to tempt you into eating like spring has arrived.
I’m a big fan of cabbage slaws. They’re easy to throw together, they hold up well for several days, and they feel heartier than regular salads. This slaw is a wonderful combination of three kinds of cabbage, fresh herbs and a creamy tart, nutty dressing.
Adapted from The Yummy Life
- 1 1/2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp white rice vinegar
- 2 Tbsp regular creamy peanut butter
- 2 Tbsp water
- 1/2 lime, juiced
- 1/4 tsp garlic powder
- sprinkle cayenne pepper, to taste
- About 5 cups shredded cabbage, mix of red, green and napa
- 1 bell pepper, thinly sliced
- 3 green onions, thins sliced
- 1/4 cup fresh mint, minced
- 1/4 -1/2 cup fresh cilantro, minced
- 1 cup frozen edamame, thawed
- 1/2 cup toasted peanuts, chopped (optional)
Puree dressing ingredients in a blender, or whisk vigorously until well blended. In a large bowl, toss together slaw ingredients, then stir in the dressing. Cover and refrigerate for one hour or up to 3 days.