This recipe is inspired by a summer salad that my mother used to make: she’s a coleslaw fanatic, who is by rule a healthy eater. I couldn’t remember exactly what she’d used or where she’d gotten the recipe, so I decided to recreate it. It’s a super fresh with intense flavors of sesame, rice wine vinegar and salty peanuts. It’s a nice accompaniment to grilled steak or chicken.
1 Head of Nappa Cabbage
3 Medium-sized Carrots
1 Bunch of Scallions
1/3 cup of peanuts
For the dressing:
4 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Seed Oil
2 Tbsp Canola Oil
2 tsp of Sweet Chili sauce
1 1/2 tsp of salt
How to pull it together:
1. Thoroughly wash, and shred the Nappa Cabbage into small, even slices.
Mine were about a cm wide. They’ll largely maintain their shape with the dressing, so think about what will be easiest for eating
2. Remove the roots and slice the scallions into small rounds. My bunch had about 6 scallions, and I used both the white and the green parts. Much of the freshness of the salad will come from you scallions, so unless you’re onion averse, don’t skimp on them
3. Either carefully slice your carrots into matchstick-sized pieces or use a food processor to finely shred them. Grating works as well, but will result in a soggier texture to the salad after a few days
4. Chop the peanuts into medium sized chunks– you want to maintain a good texture to them so they add some crunch to your salad. Reserve a couple Tbsp for garnishing at the end
4. Gather your sliced vegetables and peanuts into a large bowl and mix up the dressing. To create the dressing add all of the ingredients together into a small bowl and whisk with a fork.
5. Dress salad right away. I recommend tasting the result and adding a little additional salt and pepper to season the greens. This will give you the ability to customize the level of salt in your salad. Garnish with the reserved peanuts and serve
This salad will maintain much of it’s crispness dressed in the fridge for a few days, making it a good salad to make ahead of time and store.