Cabbage Salad with Peanuts

03.17.16
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Quick Cabbage Salad with Peanuts

As the weather gets warmer, I start to plan out picnics for spring and summer. Living in Northern California affords us picnics in mountains and beaches, so we try to hit both as often as we can. I'm most excited about picnic foods or really any food that travels well. This cabbage salad will be on the menu quite a bit. It's easy to throw together, packs well, and can pair well with so many other meals. Peanut oil is something that I don't always have on hand but will use primarily is salads and as a finishing oil.

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Cabbage Salad with Peanuts

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  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 large servings, 3 to 4 side servings 1x

Ingredients

Scale

Salad

  • 2 cups shredded red cabbage
  • 2 cups shredded savoy cabbage
  • ¼ cup diced scallions, whites and greens
  • 3/4 cup raw peanuts

Dressing

  • 2 tablespoons rice vinegar
  • 2 tablespoons roasted peanut oil
  • 2 teaspoons brown rice syrup
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt

Instructions

  1. Place the shredded cabbage and scallions in a large bowl. Heat a medium dry skillet over medium-low heat. Add nuts and let toast, stirring every 20 seconds or so, until the nuts are lightly browning. Add to cabbage mixture.
  2. In a small bowl, whisk together the ingredients for the dressing. Pour over the cabbage and toss until everything is well combined and cabbage is coated. Taste and add more salt if desired. Let sit for 5 minutes before serving.

Cabbage Salad

variations

I've never been a huge fan of coleslaw and this is one of the cabbage salads I turn to when I need something similar. The peanut flavor works quite well with the cabbage and scallions, with just a hint of sweetness from the brown rice syrup.

Sweetener: I opted to make this vegan first but if you're looking for a pantry item to swap in for the rice syrup, go for honey. I love the hint of honey taste within the peanut flavor.

Make it a Meal: I eat this salad for lunch on occasion, especially if I'm traveling or just looking for something light. However, if you're looking to add a bit more- fried tofu is great with these flavors or toss with quinoa/rice noodles.

Peanuts: If you're allergic to nuts, try sunflower seeds. The flavor won't be as pronounced but the sunflower seeds/sunflower oil has a close enough profile to be a solid swap.

Cabbage Salad with Peanuts

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6 comments on “Cabbage Salad with Peanuts”

  1. I make something similar that is a lot more work. Yours looks fantastic, I'll definitely try this method next time! Thanks for the recipe 🙂

  2. Getting really inspired by your blog. I'm a personal trainer, and always on the lookout for healthy recipes to share with the clients I train.

  3. We had this for dinner tonight and it was very nice. I used roasted peanuts because that's all I had. Definitely a keeper recipe, a nice change from regular lettuce/tomato/cucumber salads.

hi. 

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)
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