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,
Elayne
www.sharingourlifeloveandfood.com
