Last night Lindsay and Chad came over for a veggie dinner. I was attempting to use up more CSA produce, so we started with this slaw. Ohmyga! It is so delicious. The dressing is super-tasty, and of course the fresh-from-the-garden cabbage was so sweet. We finished a huge bowl of this, and Justin has already asked me to make it again. I think this is how we will use up our cabbage from now on. The original recipe calls for green and red cabbage, carrots, red or yellow bell peppers, and green onions, but it was perfect with just the cabbage and carrots.
Today has been such a good day. How can you beat a leisurely morning…reading, doing word puzzles, drinking tea, and cuddling with a cat? Then lunch with my beloved, then an afternoon nap, then a walk around the neighborhood while listening to Deepak Chopra, then an evening at BookPeople to hear Jeffrey Alford speak about his new book, Mangoes and Curry Leaves, then home to be with my love and watch a funny movie (Saved). Life is good.
Cabbage Slaw with Ginger-Peanut Dressing
- 6 tablespoons rice vinegar
- 6 tablespoons olive oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons minced garlic
- 8 cups shredded cabbage
- 2 cups matchstick carrots
- 1/2 cup chopped fresh cilantro
Whisk first 7 ingredients in a small bowl to blend.
Combine remaining ingredients in a large bowl. Add dressing and toss to coat.
Makes 4 to 6 servings.
Adapted from Bon Appetit magazine.