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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Cabbage and Radish Salad with Thai Peanut dressing

January 23rd, 2017 · No Comments · Agrotourism, Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Gluten-free, Greenport, Kosher, Kosher non-dairy dessert, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, pareve, Queens, salad, Side Dishes, Snack, Tips, Travel, Travels, Vegan, Vegetarian, Winter Recipes

Cabbage and radish salad

Cabbage and radish salad

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.

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.

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