Saturday, March 30, 2024

Confetti Cabbage Salad with Spicy Peanut Dressing

 I wanted to eat more vegetables, so when our new Barnes & Noble opened, I found a book all about making them (it's not a vegetarian cookbook but a vegetable cookbook). So far, I've made two things and they were both delicious! It's a good book to read as well because not only do they have recipes but it tells you basic concepts about each one and how they tested various ways to cook them and cut them.

The book is "The Best Vegetable Recipes" From the editors of Cook's Illustrated.

Here is one of the two I made and they were both wonderful.

Confetti Cabbage Salad with Spicy Peanut Dressing

1 lb. green or red cabbage (1/2 medium head), shredded
1 large carrot, peeled and grated
2 T. smooth peanut butter
2 T. peanut oil
2 T. rice vinegar
1 T. soy sauce
1 tsp. honey
2 medium cloves garlic, chopped
1 (1 1/2-inch) piece fresh ginger, peeled
1/2 jalapeno chile, stemmed and seeded
4 medium radishes, halved lengthwise and sliced thin
4 medium scallions, sliced thin

1. Toss the cabbage, carrot, and 1 tsp. salt in a colander or large mesh strainer set over a medium bowl. Let stand until the cabbage and carrot wilt, at least 1 hour or up to 4 hours. Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately). Press, do not squeeze, to drain; pat dry with paper towels. (The cabbage and carrot can be stored in a zipper-lock plastic bag and refrigerated overnight)

2. Place the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and chile in the workbowl of a food processor. Process until a smooth dressing is formed. Toss the cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover and refrigerate until ready to serve. (The salad is best the day it is made but will keep refrigerated for several days)

This was good and spicy, like an Asian cole slaw.

It's Gluten free if you use the gluten free soy sauce. It is very HEALTHY; I don't know if it's low carb. 1 tsp. honey is not very much; you could use agave syrup instead. Cabbage and carrots have carbs, so you will have to test a little bit of it out and see how it works for you!


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