Serves 4
Prep time: 20 minutes
Dressing
1/2 cup crunchy natural peanut butter
1/2 cup coconut milk
1 tablespoon finely minced ginger
3 cloves garlic, finely minced
3 tablespoons rice wine vinegar
1/4 cup soy sauce
1 tablespoon toasted sesame oil
Pinch of red pepper flakes, to taste
Juice of one lime
Whisk the peanut butter and coconut milk together in a medium sized bowl until smooth. Whisk in the ginger, garlic, vinegar, soy, sesame oil, pepper flakes, and lime juice.
Salad
1 Napa cabbage, sliced
2 carrots, shredded
1 cup sugar snap peas, sliced lengthwise
4 scallions, thinly sliced
1/2 yellow bell pepper, cut into matchsticks
1/2 red bell pepper, cut into matchsticks
1/2 orange bell pepper, cut into matchsticks
1 cup cilantro leaves
1/2 cup sliced basil leaves
1/2 cup peanuts, coarsely chopped
Mix the salad vegetables together. Drizzle on the dressing and top with the peanuts.
www.thetravelingtable.com