This recipe includes another good salad dressing to have at your fingertips. It goes best with crunchy vegetables, particularly cabbage and carrots – although I also add in anything else crunchy I have available to make up the amounts for the veg. Radishes, baby turnips, spring onions, finely chopped celery or fennel, broccoli stems, grated kohlrabi, shredded kale – it all works.
3 tablespoons peanut butter (the better the quality of the peanut butter you buy the better the dressing will be)
3 tablespoons rice wine vinegar (or other white vinegar)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon oil
2 tablespoons fresh lemon juice
3 cups cabbage (red or green)
4 spring onions
1 teaspoon sesame seeds
¼ cup crushed peanuts
- Mix all the dressing ingredients together well, mashing and incorporating the peanut butter with a fork.
- Shred, grate or finely chop all the vegetables.
- Pour the dressing over the vegetables and toss to combine.
- Top the salad with the sesame seeds and crushed peanuts.
Eat it straight away for the full crunch or let the flavours incorporate for a few hours in the fridge. I added white beans to make it into a meal by itself.