Sesame Spring Slaw w/Peanut Dressing

Courtesy of our own SJCG Mentor: LISA SPRAGUE

• 1 small head of red cabbage, shredded

• 1 small head of green cabbage, shredded

• 4 stalks of green onions, chopped

• 1/4 cup dry roasted peanuts, coarsely chopped

• 3 tablespoons sesame seeds

Peanut Dressing:

• 4 tablespoons water

• 2 tablespoons rice vinegar

• 1 tablespoon low-sodium soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon grated fresh ginger

• 1 tablespoon natural smooth peanut butter

• 1-3 dashes of Sriracha to taste

1. Begin by cleaning the cabbage heads. Remove outer leaves if they look damaged and rinse heads.

2. The easiest method to cut the cabbage into angel hair pieces is by using a mandolin. If you don’t have one, follow these steps:

3. Quarter cabbage and cut away the core/stem end. Place cabbage quarter flat side down and using a large knife slice thin pieces. Alternately, you can use the mandolin by sliding the quarter of cabbage along the blade to shred. Just watch those knuckles!

4. You can store your shredded cabbage for up to three days. I would add the chopped green onion to the bowl of cabbage as well.

5. When you are ready to make a quick meal merely take a couple of cups of slaw, add a handful of peanuts, one tablespoon of sesame seeds and toss with two tablespoons of peanut dressing.

To make dressing:

Just combine all ingredients into a food processor or blender till combined. Store in a sealed jar in refrigerator till ready to use.

Like I said this salad is pretty basic. If you want to build upon it throw in some match stick carrots, cucumbers, sliced radishes, or toss in some edamame, get creative! Simple, yet amazing.

Tip:

Store fresh ginger whole in the freezer. When you need a bit, just grate off the the frozen ginger root. Easier and you can keep the ginger fresh longer.

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