This is some good soul food — I love love love this little salad. I eat it probably three times a week and many of my friends now make it as well. If I am running short on time, I skip making the dressing and just add Sriracha sauce and Newman’s Own Lite Low Fat Sesame Ginger Dressing. I also love the Kalyn’s Kitchen blog, a source of many a great recipe. If you happen to be foraging, check it out! ( I wasn’t paid to say that!!)
Napa Cabbage and Red Cabbage Salad with Fresh Herbs and Peanuts
(Makes 3 – 4 servings, recipe adapted from From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce.)
2 cups thinly sliced and chopped red cabbage
2 cups thinly sliced and chopped napa cabbage
1/4 cup thinly sliced green onions
1/2 cup roughly chopped fresh mint, cilantro, or basil leaves, or a combination of herbs (or use more herbs if you have a lot)
1/4 cup chopped peanuts
2 tsp. minced garlic
1 tsp. green Tabasco sauce, Sriracha sauce, or other hot sauce (or more, to taste)
3 T rice vinegar (not seasoned)
1-2 T soy sauce (use 1 T, then see if you want more)
2 T Tahini, almond butter, or peanut butter (Original recipe used Tahini, but use whichever one you prefer or have on hand.)
2 T olive oil
2 T toasted sesame oil
Combine dressing ingredients, then taste to see if you want to add the second T of soy sauce or more hot sauce. (I used the bowl of my immersion blender to mix the dressing, but you could just make it in a bowl with a whisk.) Let dressing sit so flavors can blend while you chop other ingredients.
Chop cabbage and green onions and combine in a bowl large enough to toss with dressing. Wash herbs, spin dry with salad spinner or dry with paper towels, then roughly chop. Put herbs in bowl, dry cutting board and knife, then coarsely chop peanuts.
Toss the cabbage-onion mixture with desired amount of dressing. (You probably won’t need all the dressing.) Add fresh chopped herbs and toss again. Arrange salad on serving plates and sprinkle each serving with chopped peanuts.
This doesn’t keep well, so only make as much as will be eaten right away. You can also mix the dressing, chop all the vegetables and herbs, store them in the fridge, and mix the salad right before you’re going to eat it. After I made this once, I did that the second time and ate it for several days.