CABBAGE & VEG SALAD WITH LIME & PEANUT DRESSING, Vegan

Pretty and nutritious Vegan side, Asian-style...

Cabbage & vegetable Salad with Lime & Peanut Dressing
with or without noodles 

There's something about peanuts in Asian cooking that appeals tremendously to most palates. Originally ground and slackened with liquid, the nuts now are more often found as some variant of peanut butter.  

They appear everywhere in worldwide cuisine: as a sauce for meat, a dressing for salad and vegetables and as a dip.

This lovely salad hails from the Orient.  It is crunchy, pretty, versatile, with raw and cooked vegetables; enveloped in a rich peanut dressing, it delights and satisfies.  

It was adapted from one of the blog's favourite Twitter sources, Cooking Light.  (See Tip, below)

The salad sits well in the fridge overnight; double the recipe and take the leftovers to work.  The cabbage, carrot, green onion mix forms the base but replacing or adding other veg won't be a problem. 

The blogger prefers to omit the noodles; the dressing and veg mix are really what makes this salad fabulous.  (Or, if carbs are a problem, use 'glass' noodles made of green bean starch). 

Cost:£1.75

Feeds: 4-6

Ingreds

   4 oz cooked noodles, brown if you can get them  or 'glass noodles' (opt)

   4 cups thinly sliced cabbage

   1.5 cups shaved carrot

   1 cup cucumber

   1/2 cup sliced green onions

   handful quick cook veg like tendersteam broccoli, fine green beans or mange tout dropped ito boiling water 3 mins & submerged in ice water (one or all) (opt)

   bean sprouts (pour boiling water over to soften, drain quickly) (opt)
   radishes sliced thinly (opt)

Dressing

   1/4 cup peanut butter

   1/4 cup water

   1//2 tsp grated ginger

   1/2 tsp grated garlic (opt)

   tbsp red wine vinegar

   tbsp soy sauce

   tbsp toasted sesame oil

   3 tbsp lime juice 

   tsp lime zest
Note: this dressing is so lovely you might want to double the ingredients and keep the leftovers in the fridge

Garnish

    coarsely chopped salted peanuts

    parsley, cilantro or chives

Method:

1. Mix noodles, if using,  & veg, distributing ingredients evenly
2. Whisk dressing ingred together; pour over noodle-veg mix

Tip:

The Twitter feed @Cooking Light has been producing lots of appealing low-fat recipes of late, many of them aimed at the young, busy working person.  Whatever your age or occupation, the feed is well worth keeping an eye on. 

Non-meat dishes on NavBar: Recipes II/Vegan...

Please leave a comment

This recipe has been adapted by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.