This is a super simple salad that depends on great ingredients. I love Napa cabbage, or Chinese cabbage as it is called in India. It has a light flavour with a lovely crunch and serves as a healthy base for any salad dressing. It is very versatile and is also used in stews, soups, and as a wrapper for stuffed rolls.
This salad is delicious. The crunchy lettuce pops with spice from the chillies and is nutty from the peanuts. Light and nutritious, this is a lovely salad.
This is a beautiful cookbook from a master chef who specializes in cooking vegetarian cuisine. The recipes use ingredients that are procured from the numerous wonderful farmer's markets in and around San Francisco. It gives the cookbook a unique perspective on how to use the fresh and sometimes unique ingredients available. Deborah Madison has published numerous cookbooks, all of them vegetarian, and runs the amazing Greens restaurant in San Francisco. She taught me that vegetables can be stars on the table and do not need to be sidelined by protein. This cookbook just that, highlights fresh, organic produce, vegetables and fruit, bringing out the best in them.
For more recipes from this cookbook, click here.
Ingredients:
1/2 cup ready-roasted peanuts
1 large carrot, peeled into long strips with a potato peeler or on a mandolin
1 small Napa cabbage, thinly sliced
2 cups lettuce, thinly sliced
3 scallions, thinly sliced into rounds
2 tablespoons mint
2 tablespoons Thai basil, torn
For the dressing:
1 jalapeño chilli, or another spicy green chilli, minced
1/4 cup rice vinegar
1 teaspoon sugar
4 tablespoons peanut oil
Make the dressing first by mixing all the ingredients in a bowl. Allow the dressing to marinate for 2 hours so that the spice is extracted from the chillies.
Mix the carrots, Napa cabbage, lettuce, scallions, mint and basil and set aside.
When ready to serve toss with the dressing and garnish with the peanuts.