This salad is tasty, healthy, crunchy and colorful. I could drink the dressing and be happy. I made this one with cabbage but plan to do a broccoli, cauliflower combination soon. I will let you know. (I liked the cabbage the best) We ate it for 4 days and it was still good, even with the cabbage.
Dressing:
2 T. Peanut butter
1 large lime juiced
2 tsps. sesame oil
1/4 C. rice vinegar (or any vinegar)
3 T. honey or apricot jam (I love the jam)
1-2 cloves grated garlic
¼ C. oil
1 tsp. grated ginger, bottled
for fresh
2 T. water
½ C. Fresh Cilantro
¼ tsp. cayenne pepper
(optional but not enough to be very hot)
½ tsp. salt
Blend a little with an
immersion blender or a regular blender to chop the cilantro and blend together. The cilantro makes this dressing and is very subtle. You might like it here even if you don't usually care for it.
Salad:
½ lb. Pasta - I like the mini
bow tie. Cook less than you might for a
casserole.
4-5 carrots cut into thin,
two inch pieces and steamed for 2 minutes (the steaming is not necessary but I
like to cut the crunch down a little.)
1 red pepper cut into thin
slivers
4-6 Cups of chopped cabbage,
broccoli or cauliflower or a combination.
1 C. salted peanuts
Mix everything together with
more chopped cilantro if desired and 2 C. Cooked Chicken if desired but not necessary. I added 2 grilled chicken breasts with this marinade:
CHICKEN MARINADE
1/2
cup apple juice or lemon lime soda, 1/3 cup soy sauce, 1/4 cup
oil. 1 garlic clove grated 0r 1/4 tsp. dry, ½ teaspoon ground ginger,
