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Monday, July 23, 2012

Confetti Cabbage Salad with Spicy Peanut Dressing

One more recipe from the dishes I made at Blooming Glen Farm a couple of weeks ago.  This was probably the most popular of the dishes I made--and my favorite of the lot. 

If you're looking for a twist on the standard cole slaw, this is the recipe for you!  Enjoy!

Confetti Cabbage Salad with Spicy Peanut Dressing from America’s Test Kitchen
Serves 6

1 lb red or green cabbage (about ½ medium head), shredded (about 6 cups)
1 large carrot, peeled and shredded
2 Tbsp smooth peanut butter
2 Tbsp peanut oil
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp honey
2 med garlic cloves, minced or pressed (about 2 tsp)
1 ½ Tbsp fresh ginger, minced or grated
½ jalapeno, seeds and ribs removed
4 med radishes, halved lengthwise and sliced thin
4 scallions, sliced thin

1.      Toss cabbage and carrot with 1 tsp salt in a colander set over a medium bowl.  Let stand until the cabbage wilts, at least 1 hour or up to 4 hours.  Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately).  Press, but do not squeeze, to drain; pat dry with paper towels.

2.      Process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalapeno in a food processor until smooth.  Combine the cabbage, carrots, radishes, scallions and dressing in a medium bowl; toss to coat.  Season with salt to taste.  Cover and refrigerate; serve chilled.  (Can be refrigerated for up to 2 days.)

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