Summer salad Series: vietnamese crunchy cabbage

Welcome to our first recipe series! Chop salads are one of my favorite types of dinners to make as they are super adaptable to what you have in the fridge, easy to modify, hearty, and so flavorful. This particular recipe is highly texturized and extra crunchy. PLUS the homemade sesame peanut sauce is sooo good.

Feel free to use a mix of veggies - the dish is super forgiving if you need to modify. Recipe (as is) feeds roughly 6 entrees.

ingredients

Veggies

• 1 head of cabbage (green or red, or mix of both), sliced

• 1-2 bell peppers, julienned

• 2-3 large carrots, shredded or peeled

• 3-4 baby cucumbers, diced

• Herbs of choice - mint, cilantro, sweet basil and/or green onion

Optional

• 1/2 red onion, diced

• 1/2 cup shelled peanuts, mixed in & for topping

• Extra herbs for topping

• Serve with vermicelli rice noodles, shredded chicken, sauteed shrimp or salmon!

Homemade Sesame Peanut Sauce

• 1.5 tbsp sesame oil

• 1.5 tbsp natural peanut butter (natural is more runny & easier to mix)

• 3 tbsp coconut aminos (or soy sauce)

• 2-3 cloves of garlic, minced

• Juice from 1 large lime

• Dallop of honey

• Dash of ground ginger (or 1 tsp freshly grated)

directions

As simple as can be - chop all veggies & assemble in a large mixing bowl. Whisk the sauce well then pour over salad (I love to use an electric mini whisk/milk frother to combine the sauce as it helps blend thoroughly). Toss to combine. Serve (or mix in) with vermicelli noodles, shredded chicken, shrimp or salmon. Would pair well with teriyaki flavors also! Let us know if you try!