Cabbage Salad with Peanut Lime Dressing

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