This is a variation of Chinese Chicken Salad, without the chicken and it’s heavenly. The flavors of the cilantro, scallions and peanuts really pop. You can’t stop eating it, it’s that good.
2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini)
2 Tablespoons agave, optional
1 Tablespoon Tamari, Soy Sauce, Coconut Aminos, optional
1 Tablespoon water
Juice of 1 large lemon
1 teaspoon shredded fresh ginger or 1 teaspoon dry powder
In a blender or with a whisk in a stainless steel bowl blend all ingredients. Adjust the thickness: if it’s too thin add a little more peanut butter/tahini; if it’s too thick add a little more water. It should be the consistency of heavy soy creamer.
1 large head Napa cabbage (shredded)
3 cups mung bean sprouts (loosely packed), optional
1 bunch cilantro (about one cup chopped, yes, you can use the stems!)
1 bunch scallions (green onions) chopped (about 1 cup chopped)
1 cup unsalted, dry roasted peanuts (if allergic to peanuts use 1/2 cup sesame seeds and 1/2 cup sunflower seeds mixed)
Wash all ingredients thoroughly and either spin dry in a salad spinner or pat dry with a clean tea towel.
Shred the Napa cabbage with a sharp knife or food processor fitted with the slicing wheel (if you use the food processor you will need to do this in small batches and place in a large bowl)
Chop the cilantro — you can use the stems as well, as long as they are finely chopped.
Chop the green onions/scallions, (use the entire onion, even the green part)
Place all ingredients in the large bowl and add the mung bean sprouts, if using.
Toss all ingredients until completely incorporated and let set in the refrigerator for at least a half hour. This marinates the cabbage with all of the flavors.
NEXT, mix in the peanuts (saving a few for garnish) and toss the salad with the dressing.
Serve with a side of brown rice and a few peanuts for garnish.
Topped with Baked Tofu – we use a 7 ounce package of Vegan Teriyaki Tofu, sliced in small pieces.