I got a couple of cabbages and this recipe from a friend about 15 years ago. It was a gift that lasted far longer than that first salad.
6 cups thinly sliced cabbage
6 thinly sliced green onions
6 oz snow peas - stringed and thinly sliced
1 large sweet red pepper thinly sliced
1/2 cup peanuts
whisk or shake together:
1/2 cup vegetable oil
1/3 cup rice vinegar
2 Tbsp toasted sesame oil
1 1/2 Tbsp soy sauce
salt and pepper to taste
Toss all vegetables and salad dressing together, top with chopped roasted peanuts
Notes and modifications:
I make a batch of this dressing and keep it around for putting on our everyday lettuce salads.
Leave off the peanuts if you're feeding someone with a peanut allergy.
You can substitute olive oil or peanut oil for vegetable oil, but the sesame oil really boosts the flavor, so I've never left it out.
I have made this with many different raw veggies when I don't have the right ingredients. I've subbed red onion for green onion, julienne raw carrots for red pepper or peas, etc. The key is to keep the volume of the salad about the same, and always have the cabbage and something onion like.
Sugared Cinnamon Almonds Slow Cooker Recipe
2 weeks ago