Radish and Cabbage Salad with Peanut Dressing

We've been on a real "raw food" kick recently.  Between all of the lovely salads we've been serving up and the raw collard green burritos we just can't seem to get enough raw veggies into our bodies! Maybe it's the warmer weather that is causing us to crave simple raw vegetables. However, I'm pretty sure it's just my excuse to whip up another creamy dressing to douse all over our food. Or perhaps it's because fresh meals like this give me an even better excuse to break into our first bottle of Rosé this season. It's probably that....Rosé and spring salads belong together. This salad has everything going for it. It's crunchy, creamy, and downright delicious. It is bursting with spring flavors. The peanut sauce gives this a nice Asian flare and adds a little more protein. Another great thing about this salad is that it is ready in less than 15 minutes. Can't beat that! Grab a fork and dig in. Cheers from Tumbleweed Farm.

Radish and Cabbage Salad with Peanut Dressing

Prep Time: 15 minutes
Cook Time: 0 minutes
Serves: 4-6

Ingredients

  • 1 small green cabbage, finely chopped
  • 1/2 of a small red cabbage, finely chopped
  • 1 medium sized daikon radish, cut into thin matchsticks
  • 2 large carrots, cut into thin matchsticks
  • 1 bunch of red radishes (about 6-8) cut into thin half-moons
  • 1 bunch of cilantro, diced
  • 1 avocado, cut into 1/4 inch pieces
For the Peanut Dressing:
  • 1/4 cup creamy peanut butter
  • 1 TBS fresh minced ginger
  • 1 garlic clove, minced
  • 3 1/2 TBS rice wine vinegar
  • 2 1/2 TBS low sodium Tamari sauce (or soy sauce)
  • 1 TBS pure maple syrup (or honey)
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup water
Garnishes:
  • Plenty of Peanuts
  • Raisins (optional)

Preparation

  1. Prepare your veggies by chopping everything and placing into a large salad bowl.
  2. Whisk all the ingredients for the peanut sauce together. Taste test and add anything you think it needs. (This works best with an immersion blender, food processor, or regular blender to get it really smooth)
  3. Drizzle salad with dressing and serve.

Notes

*I cook with a taste and feel method. The measurements are an approximation. Please use these recipes as a guide. Always adjust measurements and ingredients as necessary.

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