We discovered this recipe on New Year’s Day, when we had just gotten home from a week visiting family. We were very tired of fatty, greasy foods (and eating in general, frankly), but knew we needed a healthy dinner. We came home to a sad carrot and cabbage in the bottom of our fridge, and transformed them into this salad! It was such a refreshing delight.
Crunchy Peanut Salad
Adapted from Cookie & Kate
This recipe is extremely flexible, so add whatever you have on hand, and leave out what you don’t! It doubles easily if you have no time and need a week’s worth of lunches.
1 cup grain like quinoa or millet
4 cups shredded or chopped veggies (like cabbage, carrots, snap peas, radishes, bell peppers)
1/2 cup chopped herbs like cilantro or basil
1/4 cup thinly sliced green onion (or regular onion)
1/4 cup roasted peanuts
1/4 cup peanut butter
3 Tablespoons soy sauce
1 Tablespoon maple syrup or honey
1 Tablespoon rice vinegar (any vinegar works)
1 teaspoon toasted sesame oil (optional)
2 teaspoons grated ginger
2 teaspoons lime juice
red pepper flakes to taste
Cook the grain as directed. Meanwhile, shred or chop veggies as desired and put them in a large bowl. (Craig suggests cooking half of the cabbage until it’s translucent, for more flavor.) Mix the dressing ingredients in a small saucepan. If the peanut butter doesn’t dissolve, place the saucepan over low heat until it does. Add the grain to the veggies, and pour the dressing over, then mix to combine. Serve hot or cold. Garnish liberally with peanuts and toasted sesame seeds.