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This started a looooong time ago as a recipe by Jenn Segel at onceuponachef.com. I have modified it in several ways to accommodate ingredients that I usually have on hand. The flavors are really bright.

  • Dressing ingredients
  • 1 oz. (1/8 cup) honey
  • 1 oz. salad oil
  • 1 oz. rice vinegar
  • 1/2 Tbsp. soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 Tbsp. peanut butter
  • 1/4 tsp. salt
  • 1/2 tsp. siracha sauce
  • 1/2 Tbsp. minced ginger root
  • 1/2 garlic clove, minced
  • Salad ingredients
  • 2 cups red cabbage, diced or shredded
  • 1 cup carrot, shredded
  • 1/2 cup bell pepper, diced
  • 1 green onion, chopped
  • 1/2 cup garbanzo beans
  • 1/4 cup cilantro, chopped
  • 1/4 cup roast peanuts

Whisk together all the dressing ingredients and set aside.

In a very large bowl stir together all salad ingredients, except the peanuts. Pour the dressing over and stir again. Sprinkle the peanuts on top. Serves 4-6 as a side dish.

Notes: I have used Napa cabbage, green cabbage, all colors of bell pepper. I use dry-roasted peanuts. I think last time I made this I used raspberry vinegar because I ran out of rice vinegar. Instead of garbanzo beans, Jenn calls for edamame. I barely know what that is, so I can’t tell you yay or nay. I use canned garbanzo beans and usually make hummus with the unused half-can. The recipe is very forgiving, do what you like. As I write this, tonight I’m going to serve it with Sweet and Sour Chicken in Acorn Squash Bowls. Again, the flavors of this chopped salad are really bright.