We’re getting temps up in the 90s already in the DC area. So I’m already focusing on meals that don’t require cooking. Salads are also great for taking advantage of spring produce. The star of this is really the dressing, the salad can be made with whatever you have in the fridge (although I am partial to Napa cabbage). This would also be great with chicken or tofu, although I kept it simple by using thawed edamame. And while I’m not usually a huge fan of peanuts, they add a great crunch and extra peanut-y taste to this salad. As with all nuts, make sure you roast them briefly before using them. It really brings out their flavor, and if you’re like me and store nuts in the freezer, it also helps thaw them out. All you need to do is spread the nuts on a dry pan and place them in the oven. Set your oven to 350 or 400 and by the time it beeps to let you know that it’s preheated the nuts will be perfectly toasted.

Cabbage Salad with Thai Peanut Dressing

Serves 6-8

Adapted from Canadian Gift Guide

• 1/2 head Napa cabbage, thinly sliced
• 1/2 head red cabbage, thinly sliced
• 1 large carrot, shredded
• 1 red pepper, diced
• 1/2 cup cilantro, chopped
• 2 scallions, thinly sliced
• 2 cups frozen edamame, thawed
• 1 cup peanuts, chopped

Combine all ingredients in a large bowl.

Dressing:

• 6 cloves garlic, minced
• 1/4 cup packed cilantro
• 1/4 cup peanut butter
• 1 1/2 limes, juiced
• 2 1/2 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp sambal oelek (chili paste)
• 1 Tbsp sesame oil
• 3 Tbsp peeled and minced ginger
• 1 Tbsp sugar
• 1 cup canola oil

Combine all ingredients in a blender. Blend until smooth. Taste and adjust seasoning as needed.