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Categories:
Salad green cabbage sweet green pepper sweet red pepper Vidalia onion salt peanuts dressing natural chunky peanut butter lime juice gingerroot garlic sugar Braggs water
Viewed: 107 - Published at: 5 years agoIngredients
- Salad
- 2 lbs green cabbage, cored
- 1 sweet green pepper, cored seeded
- 1 sweet red pepper, cored seeded
- 1 large vidalia onion, peeled
- 1 -3 jalapeno, seeded and minced
- 1/2 teaspoon salt
- 1/3 cup unsalted dry roasted peanuts, coarsely chopped
- Dressing
- 1/4 cup natural chunky peanut butter
- 1 tablespoon fresh lime juice
- 1 tablespoon gingerroot, grated
- 2 teaspoons garlic, grated
- 2 teaspoons sugar
- 1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce
- 1/4 cup water
Method
- Prepare Dressing by combining all ingredients except water. Add the water 1 tbsp at a time and whisk after each addition. When the dressing reaches the consistancy of mayo set it aside.
- Salad: Prepare the vegetables to suit cut in pieces or slivered. Combine in a large bowl using jalapeno to taste. Chill this one hour before serving. Do not use the peanuts in this step.
- Remove salad from refrigerator, sprinkle with salt or salt sub. Combine with dressing. Toss until well covered. Just before serving sprinkle on the peanuts. Toss a second time and serve immediately.
- Note if making this for a Vegan make sure the dry roasted peanuts are Vegan. Not all are.
