Cabbage Salad with Peanut Lime Dressing

Peanut Lime Dressing-3052

Purple cabbage showed up in our farm to fork box last week so dusted off a recipe from 2017 and added in warm shredded chicken.  Delish!  Give it a try.

Recipe from September 2017:

I love being inspired by simple things.  Was having lunch with a friend last week and she introduced me to something I have never tried before – CPK’s Thai Spring Rolls with Peanut Sauce.  So yummy!

I was thinking about those spring rolls today while figuring out dinner and decided to go with a Cabbage Salad using a similar Peanut Sauce.  Hope you enjoy!

Cabbage Salad with Peanut-Lime Dressing

For Dressing, combine the following in a blender and store in a mason jar.  Any extra you can keep in the refrigerator.

  • 1/2 cup crunchy Peanut Butter
  • 1/4 c. Rice Vinegar
  • 2 limes, freshly squeezed (approximately 1/4 cup)
  • 1/4 cup Canola Oil
  • 2 tablespoon Soy Sauce
  • 1/4 c. Honey
  • 2 Garlic Cloves
  • 1 Tablespoon of Fresh Ginger
  • 1/2 teaspoon Red Pepper Flakes
  • Handful of  Fresh Cilantro

For Salad

  • 2 Heads Romaine Lettuce, chopped
  • 1/2 Head of Purple Cabbage, thinly sliced
  • 2 Carrots, thinly shaved with vegetable peeler
  • 1 Cucumber, peeled and diced
  • 3 Green Onions, finely chopped
  • Handful of Fresh Cilantro
  • Chopped Peanuts or Jicama, julienned (optional) – I didn’t have any on hand but I think it would be tasty to sprinkle over the top of the salad to add some crunch.

Place salad ingredients in a large bowl.  Drizzle with dressing, toss to coat and enjoy.

I decided to serve this salad along with lemon chicken skewers hot off the grill (same recipe as the Easy Lemon Chicken from the cookbook).  The only change is I cut the marinated chicken into bite size pieces, placed on skewers and grilled.  Try dipping the chicken into the extra peanut sauce.  Yummo!

Much Love,



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