Chinese Cabbage Salad with Spicy Peanut Sauce
I have had this recipe in my recipe box for sometime and I am happy to finally be able to share it with you all today! This weekend marks the end of Chinese New Year and I thought I would celebrate the year of the snake with a special salad. It may not surprise you that I love salads. I love that they’re quick, easy, and incredibly versatile. Plus, salads can serve as a great side or a filling entré!This salad is a healthy vegan take on the classic Chinese salad that you can whip up in no time! You can pair this with your favorite Asian meal or pack it up and take it to lunch with you. In this recipe, I use Chinese cabbage (also known as Napa cabbage) wich is popular here in Malaysia. You can find Chinese cabbage at most well-stocked grocery stores as well as your local Asian grocer. This salad is also infused with one of my all time favorite ingredients: cilantro! The soy sauce, sesame oil, rice wine vinegar, and fresh ginger make for a delicious and savory dressing that’s to die for. And the crunchy peanuts put this salad over the edge!
6 cups thinly sliced Chinese cabbage
2 cups thinly sliced purple cabbage
4 green onions cut into 1-inch slices (both green and white parts)
1 cup loosely packed chopped cilantro leaves
1 medium carrot, grated
1 cup roughly chopped peanuts*
1/2 tablespoon sesame oil
3 tablespoons rice wine vinegar
1/4 cup light soy sauce
1 tablespoon freshly grated ginger
1/2 teaspoon (or more) dried red pepper flakes
2 tablespoons vegan white sugar
*Try to use salt-free dry roasted peanuts. I like to roast my own at home!
Prepare the dressing in a small bowl by whisking together the sesame oil, rice wine vinegar, soy sauce, and sugar until the sugar dissolves. Then add the ginger and red pepper flakes.
In a large bowl, toss together the cabbage, cilantro, green onions, carrot, and peanuts. Add the dressing and toss until evenly distributed. Serve immediately and enjoy!