Friday, February 20, 2015

Thai Cabbage & Peanut Salad

Thai Cabbage & Peanut Salad
I visited a high school friend recently and we took a memory-lane drive down Pacific Coast Highway to Laguna Beach. We walked around town reminiscing about the times we rented little cottages at the beach in the summer time. Lathered our bodies with baby oil. Baked in the sun for hours. Ate hamburgers and smoothies. And stayed up late.

Geting hungry for some dinner, I quizzed Siri about vegan restaurants and found one a couple of short blocks from us. She came up with Zinc Cafe and Market—a deli style cafe. I ordered three sides from the deli case. Kathy ordered the same dishes I got. "I should eat healthier," she said.

One of the salads, a Thai-style cabbage salad with peanuts, tasted delicious. Loved it. I studied the ingredients and flavor. "I must recreate this," I said.

So here it is...

Thai Cabbage & Peanut Salad

from Chris Pedersen
yield 8 servings

category Salad
cuisine Vegan

1 1/2 C sliced red cabbage
1 1/2  C sliced Napa cabbage
1/2 half sliced yellow bell pepper
1/2 half sliced green bell pepper
3/4 C raw peanuts
2 Tbsp rice vinegar
2 Tbsp olive oil
sea salt and fresh ground pepper

1. Mix ingredients in a bowl.
2. Whisk dressing ingredients together and pour onto salad. Stir to coat veggeis and peanuts with dressing.
3. Serve.

You'll find this salad refreshing and delicious. A great recipe to add to your healthy lifestyle of clean eating. Remember to choose organic produce when you can.

When was the last time you visited an old... ahem... long-time friend and talked about the good ole days?


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