Asian Cabbage Salad with Peanuts

Over the years, I have come to really enjoy salads with raw cabbage. There is something about that hearty crunch that just makes the dish. This cabbage salad recipe is easy to make. It looks and tastes fresh too.

I have found that I truly appreciate the beauty that Asian cookery brings to cabbage - especially in raw salad form. This is a classic preparation with the tang from the rice vinegar, earthiness of the peanuts, saltiness from the soy sauce, sweetness from the brown sugar and complexity that the sesame oil brings.

Non-cooked cabbage scores very well with the nutritionals. In its raw state, cabbage contains iron, calcium, and potassium. High marks are given for its vitamin C content. Cabbage is also high in vitamins B1, B2, and B3. Additionally, cabbage is considered a negative calorie food that can benefit weight loss regimes.

Like many of the recipes that I offer, this is a pretty flexible recipe, feel free to experiment with raw Napa cabbage in place of green Savoy cabbage. You can use honey or Splenda brown sugar substitute in place of the regular brown sugar. More color can be added with of some red cabbage, julienned peppers, or carrots. While not essential, I will say that toasting the peanuts will only enhance the flavor of the dish by releasing the natural oils in the peanuts.

Ingredients:

• 7-8 cups shredded green cabbage
• 1/2 cup hot water plus 1 tbsp
• 1/2 cup rice vinegar
• 1/4 cup peanut butter
• 3 tbsp brown sugar
• 1 tbsp. soy sauce
• 1 1/2 tsp salt
• 1 tsp sesame oil
• crushed red pepper to taste

Garnishes:

• 1/2 cup peanuts
• grated carrots
• minced fresh cilantro

Process:

1. In a large bowl, mash together the peanut butter and hot water until they are mixed
   
   
2. Add the vinegar, sugar, salt, soy sauce, and sesame oil to peanut mixture
   
   
3. Add the cabbage in 2 cup increments - tossing well after each addition
   
   
4. Add crushed red pepper to taste
   
   
5. Cover and refrigerate for at least 4 hours (try to re-toss every two hours before service)
   
   
6. When ready to serve, garnish with peanuts, carrots and cilantro