Description
A very easy yet delightfully tasty cabbage salad recipe. Perfect for busy weeknights or when you just want a light meal.
Ingredients
Scale
For the Salad:
- 1 small head cabbage
- 2 oz (about 1 handful) long pea shoots
- 3 stalks celery
- 1/2 cup chopped basil
- 1/2 cup chopped cilantro
- 3/4 cup roasted peanuts
For the Dressing:
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 2 Tbsp soy sauce (or tamari if gluten free)
- 2 tsp honey
- pinch salt
Instructions
- Using a sharp chef’s knife, cut the cabbage in half through the core, then cut each half in half (so you have 4 quarters). Slice each quarter from the end very thin until you reach the core. Give the core to the dog (My lab, Dedas, loves them). Alternatively, you can use a mandoline to shred it.
- Cut the celery stalks into 1/2 cm slices. Chop the basil and cilantro, then toss it all together with the cabbage and pea shoots in a large bowl. The pea shoots like to stick together, so this may take a couple minutes to get everything evenly distributed. Dump the peanuts on top and gently toss just a bit to distribute them.
- Combine the remaining dressing ingredients in a measuring cup and mix well. Pour over the salad and toss to distribute. Serve with more peanuts on the side, if desired.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Salads
- Method: Chopped
- Cuisine: Sides
Keywords: cabbage, peas sprouts, salad, vegan, gluten-free