I got home from work tonight: rushing to make meatless Monday dinner, only to find a cabbage, jalapeños and a few radishes in my refrigerator. Because I always have crunchy peanut butter, tamari and vinager in my pantry, I got out my knife and cutting board and began to assemble a crunchy Asian salad with peanut dressing. If you need to add a bit more bulk to this dinner, boil a package of soba noodles (always in my pantry) to toss into the salad and call it dinner. I topped it with fresh chopped cilantro that was left over from yesterday’s guacamole recipe.
INGREDIENTS
1/2 chile pepper, deveined and seeded, minced (or a sprinkle of red pepper flakes)
1/2 head of Napa cabbage (any cabbage will do)
6 thinly sliced radishes (can sub with green apple)
1/2 cup cilantro, chopped
1/4 cup salted roasted peanuts or other nuts
1/2 small red onion, very thinly sliced
Kosher salt
In a large bowl, toss the chopped cabbage, radishes, cilantro, peanuts and onion. Add the peanut dressing and toss to coat. Season with salt and serve right away.
