Cabbage Salad With Peanuts Food

THAI-STYLE PEANUT CABBAGE SALAD

Steps:

• To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well. Or you can whisk the ingredients in a medium bowl.
• To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
• Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table.

CABBAGE SALAD WITH PEANUT DRESSING (VEGAN)

Steps:

• Make the dressing by whisking together the first 7 ingredients (peanut butter through to red pepper flakes).
• Chop up all the veg and then toss together with the dressing. Sprinkle with chopped fresh cilantro and sesame seeds to garnish if you wish. Enjoy!

SPICY CABBAGE SALAD WITH TURKEY AND PEANUTS

Steps:

• Toss cabbage and 1/2 tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.
• Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil. Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.
• Serve salad topped with peanuts and sesame seeds.
• Do Ahead
• Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.

NAPA CABBAGE SALAD WITH PEANUTS AND GINGER

Steps:

• In a small bowl, whisk together vinegar, mustard, ginger, and both oils until dressing is smooth and combined. Season with salt and pepper.
• In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve immediately, garnished with cilantro sprigs.

ORIENTAL NOODLE SALAD WITH PEANUTS, SPINACH & CABBAGE

Steps:

• In large frying pan melt margarine. Coarsely crush the ramen noodles in the package before opening. (Save the flavor packets).
• Add the crushed noodles to the melted butter. Add the peanuts and sprinkle the salt and stir until lightly to dark brown.
• Do not burn. Set aside.
• Throw the shredded cabbage and spinach in large serving plates or bowl. Add radishes and celery. Lightly toss.
• In blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired. Pulse a few times.
• Spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top.
• Drizzle or spoon the dressing on top.
• Note: I wash all my fresh veges with ice cold water and a dab of bleach. Let them set for a few minutes. Drain the water, rinse the veges and put loose ones in a salad spinner. I have done this since 1963 when we were in another country and I have never stopped. It is safe.

PEA & CABBAGE SALAD

Steps:

• Rinse peas under hot water& drain well.
• (I dry them with paper towel).
• Put peas, cabbage & onion in serving bowl.
• Mix remaining ingredients, except peanuts, in a separate bowl& pour over peas/cabbage/green onion.
• Mix well & refrigerate.
• Either top with peanuts before serving, or serve peanuts along side so people can take how much they want.
• This can easily be doubled, tripled, etc.

CABBAGE SALAD I

Steps:

• In a large bowl, combine the cabbage, carrots, green onion and mayonnaise. Salt and pepper to taste, toss and serve.