Wednesday, December 9, 2009

Cabbage carrot salad with peanut dressing

I found this recipe on the captious vegetarian’s blog and was obviously initially attracted by the peanut sauce-Cook’s Illustrated combination. I tried the peanut sauce before, wasn’t too impressed. However, I still had faith in the recipe as a whole, so here’s what I did:

Makes about 5-6 cups.

1 pound green cabbage (about 1/2 medium head), shredded fine

1 large carrot, peeled and grated

2 T. smooth peanut butter

2 T. peanut oil

2 T. rice vinegar

1 T. soy sauce

1 t. honey

2 medium cloves garlic, chopped

1 1/2 inch ginger, peeled, chopped

1 t. Sriracha or 1/2 jalapeño chile, halved and seeded, chopped

4 medium radishes, sliced thin

4 scallions, sliced thin


1. In bowl of food processor fitted with steel blade, puree the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed.

2. Toss the cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Refrigerate until ready to serve.

Comments: This was decent, but not outstanding. It needed some sweet, I tried adding raisins, but it still wasn't outstanding. However, it is filling and takes a lot of chewing to eat, so if you have the munchies, this is probably a healthy way to satisfy the urge. I probably won't make it again, though.

No comments:

Post a Comment