Cabbage Carrot Salad with Sassy Peanut Dressing

Just picked red cabbage, carrots, lettuce and parsley make for a healthy, quick lunch.

Dana made this for us for lunch yesterday, I helped by printing out brochures for the Pittsfield Coop Market Initiative! This is a quick and easy meal- it can be made in advance and keeps well in the fridge.  I think I will be making this for my next pot luck!

For the veggies:

Shred 1/2 a head of purple cabbage, grate a carrot or two plus about 1/3 of  a medium white onion, thinly sliced

Make the dressing by whisking together approximately:

1/2 cup peanut butter

a shy Tablespoon of sesame oil

1 teaspoon tamari plus salt to taste

2 teaspoons apple cider vinegar or 1 teaspoon each: mirin and brown rice vinegar

4 drops of liquid stevia

pinch of five spice powder

1 teaspoon of powdered or juiced ginger

srirracha and/or ground hot pepper to taste

juice of one lime

Add water to desired consistency at the end, taste and adjust flavors.

Add the dressing to the shredded veggies and toss to coat evenly.

Serve on a bed of lettuce and garnish with chopped parsley and salted, toasted sunflower seeds.

To make this into a more filling meal add cooked chicken, tempeh or tofu!

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2 Comments (+add yours?)

  1. Trackback: csa eats! Cabbage Carrot Salad with Sassy Peanut Dressing « dolce vita verde
  2. Trackback: Serving Suggestion: Broccoli Slaw with Cilantro | The Candida Diaries

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