It's that time of year! Salad time! How great was it to indulge during the holiday season? I LOVED it but it's time to get back to healthier, more sustainable ways. Like everyone else, I'm back to the gym and eating right. I had a satisfyingly long day of batch cooking this past Sunday, making lots of yummy and healthy things. Like vegetables! You remember vegetables.
I also made an especially good peanut dressing.
There's going to be a lot of leftover cabbage. I shredded one red and one green head of cabbage and stuffed half into a gallon sized freezer bag, pushed all the air out of it, sealed, labeled and threw it in the freezer for another time. Cam and I like to make a quick stir fry midweek with ground turkey, shredded cabbage and a simple sauce.
Crunchy Thai Salad + Peanut Dressing
for the dressing
1/3 cup tamari soy sauce
3/4 cup peanut butter (crunchy or creamy)
3/4 cup water
2 tablespoons brown sugar
1 tablespoon fish sauce
1 tablespoon toasted sesame oil
juice of one lime
1 tablespoon apple cider vinegar
for the salad
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1 head romaine lettuce, chopped
4 carrots, peeled, shredded
5 scallions, green parts, thinly sliced
1/2 bunch fresh cilantro leaves, chopped
To make the dressing: heat tamari, peanut butter, water, brown sugar, fish sauce, sesame oil, lime juice and vinegar in a small pot and whisk until smooth and sugar has dissolved. Cool.
Compose salad and serve with dressing.