This super-healthy, super-satisfying Asian salad is one of my mom’s ever-evolving raw creations. A rainbow of crunchy veggies drizzled with a spicy, creamy peanut butter tamari dressing, it’s as good in a huge main course bowl as it is by the side of a soy-ginger glazed protein. We always make huge batches at a time, so feel free to half if needed.
Yield: 8 dinner-sized servings
Cook time: 30 minutes
For the salad:
8 cups shredded Napa cabbage (1 small or 1/2 large head)
5 large carrots, peeled and grated
2 large cucumbers, seeded, quartered and sliced thin
6 ribs celery, sliced thin
2 cups sugar snap peas, blanched 3 minutes and cut into small pieces
For the dressing:
3 heaping tablespoons natural peanut butter
1/3 cup fresh minced ginger (about 2 inches)
1 tablespoon chile garlic sauce (available in the Asian market or “ethnic” isle; can also substitute Sriracha and fresh minced garlic)
2 tablespoons honey
1/2 cup tamari
2 teaspoons sesame oil
1/3 cup olive oil
1 tablespoon rice wine vinegar
1/2 cup water
Toss all veggies in a large salad bowl until thoroughly mixed.
In a small mixing bowl, combine peanut butter, ginger and chile garlic sauce. Add honey. Gradually whisk in tamari to create a smooth and creamy texture. Whisk in sesame and olive oil, rice wine vinegar and water (for thicker dressing, add water gradually until desired consistency). Taste and adjust heat, salinity, etc. to your liking.
Drizzle individual servings liberally with dressing shortly before serving. Optionally, garnish with chopped, toasted peanuts.
Originally published for PK4 Media.