See Also: Cooking Club · Salads · Vegetable Dishes
Cabbage and Roasted Red Pepper Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Great summertime salad, and it can be made ahead and refrigerated until serving time.
2 red bell peppers, roasted and torn into slivers
1/2 medium cabbage, thinly sliced or chopped
1/2 purple onion, thinly sliced
3-4 cloves garlic, slivered
2 tablespoons soy sauce
2 tablespoons white vinegar
2 tablespoons lemon or lime juice
4 tablespoons raw sugar
pinch of Chipotle pepper or cayenne
1/2 teaspoon sea salt
fresh cilantro, as desired
raw peanuts or cashews (or roasted and salted, as desired)
Roast the peppers on a baking sheet at 350 degrees for about 30 minutes. (Or, using a pair of tongs place a pepper over the open flame of your gas burner and cook it 1-2 minutes until it is charred and blistered. Place in a bowl and repeat with the remaining pepper.) Either way, allow to cool and then cut into slivers, trimming away the charred skin as much as necessary. In beautiful bowl, combine peppers, cabbage, onion and garlic. In measuring cup, whisk together the soy sauce, vinegar, lime juice, sugar, cayenne and salt. Pour over vegetables, toss well and add cilantro and peanuts. Serve.
Recipe created 2002-10-21.
