(This is the printer-friendly version of an old recipe that has been removed from my site. I am adding this version here for people who might have been a fan of the recipe.)

(Makes 4 side-salad servings or 2 main-dish salads; recipe adapted from Everyday Food: Fresh Flavor Fast.)

1/2 of large head Napa cabbage, chopped (about 5-6 cups chopped cabbage)
1 red bell pepper, very thinly sliced into same-length slices
1/4 cup thinly sliced green onion
1/2 cup chopped cilantro (or more; if you’re a cilantro hater I’d use more green onion)
1/3 cup chopped dry-roasted peanuts

Dressing Ingredients:
2 T rice vinegar (use unseasoned vinegar without added sugar)
2 tsp. grated ginger puree (can also use freshly grated ginger root, but I liked the ginger puree from a jar for this)
2 tsp. Dijon mustard (I think sweet-hot Chinese mustard would also be good)
1 tsp. sesame oil
1 T agave nectar (could also use a slightly smaller amount of white sugar or Splenda)
salt and fresh-ground black pepper to taste (I used a very small amount of each)
3 T vegetable oil (I used canola oil)

Stir together the rice vinegar, grated ginger puree, Dijon mustard, sesame oil, agave nectar, salt, and pepper, then whisk in the oil one tablespoon at a time. Let the dressing sit to develop flavor while you chop the salad ingredients.

Chop 1/2 head napa cabbage to make 5-6 cups chopped cabbage. Cut off stem and remove seeds from red bell pepper, then cut into thin slices, trying to make them about the same length. Thinly slice green onions, chop cilantro, and chop peanuts.

Toss together the chopped napa cabbage, red bell pepper strips, sliced green onions, and chopped cilantro in a medium-sized salad bowl. Add desired amount dressing and toss to coat the salad. (You may not need all the dressing if you like your salads on the dry side.) Put salad in individual serving dishes and top each serving with chopped peanuts.

This did not keep particularly well in the fridge, so if you’re not going to eat it all I would add dressing only to the amount you’re eating. Then refrigerate the leftover mixture of napa cabbage, red bell peppers, green onions, and chopped cilantro and add the dressing and peanuts when you eat the leftovers.

You could add chopped leftover rotisserie chicken to this salad to make it a more substantial main-dish salad.


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