Dressing:
3 tablespoons peanut butter
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
2 tablespoons freshly-squeezed lemon juice
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
2 tablespoons freshly-squeezed lemon juice
Salad:
3 cups napa cabbage, shredded (from one head of a cabbage)
4 large carrots, grated
4 green onions, sliced thinly
4 large radishes, sliced thinly
1 teaspoon sesame seeds, for topping
1/4 cup chopped peanuts, for topping
4 large carrots, grated
4 green onions, sliced thinly
4 large radishes, sliced thinly
1 teaspoon sesame seeds, for topping
1/4 cup chopped peanuts, for topping
To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.
In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing. Top with sesame seeds and peanuts. Serve immediately or chill before serving. This salad is best the day it's prepared although it's just fine the next day if covered and refrigerated.
Tip! Add a few flakes of crushed red pepper for a little heat.
