Napa Cabbage Salad with Peanuts and Cilantro

Napa Cabbage Salad with Peanuts and Cilantro


The Salad:
½ cup skinned raw peanuts
1 teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa cabbage
2 cups slivered lettuce leaves
3 scallions, including greens, finely sliced diagonally
¼ cup chopped cilantro
2 tablespoons chopped mint leaves
2 tablespoons torn basil leaves

The Dressing:
½ jalapeno chili, finely diced (remove the seeds and fine membrane – that’s where most of the heat hides!)
¼ cup rice vinegar
1 teaspoon sweetener
½ teaspoon sea salt
¼ cup roasted peanut oil, or oil of choice


  1. Heat the peanuts in oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside.
  2. With a vegetable peeler, remove the long strips of carrot until you reach the core.
  3. Combine the cabbage, lettuce, and carrot with everything except the nuts. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.

Serves 4-6

By | 2014-05-27T15:16:17+00:00 May 27th, 2014|Recipes|Comments Off on Napa Cabbage Salad with Peanuts and Cilantro