I made this Sunday for our church potluck. It went well and I thought it was good. I omitted the jalapeños because of the children but the little bit that was left that we had for dinner that night, I added a few chopped candied pickled jalapeños.
It's easy and a different "twist" on an old favorite. With oil and vinegar dressing, it's good picnic fare for Labor Day as well.
1 small headed green cabbage, shredded
1 small cucumber (I used half an English cucumber), sliced thinly
1 carrot, peeled and shredded
2 green onions, chopped
2 jalapeno peppers, chopped
1 cup dry roasted peanuts, coarsely chopped
1/3 C. vegetable oil
1/3 c. white vinegar
3 T. sugar
1/2 c. chopped fresh cilantro
2 T. salsa (I used the Asian sweet and sour sauce -- Maipoi is it's name I think)
3 cloves garlic, minced
1/2 small sweet red bell pepper, seeded and chopped
In a large bowl, combine the cabbage, cucumber, carrot, peanuts, green onions and jalapenos. In a separate bowl, combine all dressing ingredients and whisky until well mixed. Pour the dressing over the vegetables and toss.
NOTE: Because there were kids at church I did not use the jalapenos -- but when we had it for dinner I did add some chopped picked "sweet heat" jalapenos.
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Recipe sounds good and the salad definitely looks good!
Does this hat make my butt look big?
Pretty salad and a nice use of cabbage. I always like using cabbage in the summer as it seems to hold up better to the heat than lettuce.
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