I got this recipe from my co-worker, he was mentioning about this salad every other day, so I had to try it at some point. I don’t know where the original recipe is from, it had slightly different ingredients. It was asking for tamari sauce and rice vinegar, there were also raisins and bell pepper. Recipe below is adjusted by me and my co-worker, so it includes more versatile ingredients that are easier to get. Or ingredients that you probably already have at home. I also skipped sugar in the original recipe – that makes it more keto friendly.

This peanut dressing brings to mind satay sauce, and it’s very similar, so if you like satay sauce you should definitely try this salad. To be honest I felt tempted to eat the sauce on its own, that’s how good is it. Although I added lot more soya sauce and apple cider vinegar than the original recipe asked for (it was 2 tsp of tamari and 2 tsp of rice vinegar). I like a little bit stronger flavour so in the recipe below I suggest you add as much as you like to get the flavour you want. Simply start with two teaspoons of each and then add more if needed.

It’s really quick and easy salad, full of vitamins, healthy fat and it’s very fulfilling. You can easily have it for your lunch and it will keep you going for w good while. Especially on a hot Summer day, when you’re not extremely hungry and you need something light but filling at the same time.

Did you know that raw cabbage is a rich source of vitamin C and vitamin K? It’s also rich in Vitamin B5, B6 and B1 , that are very important in your nervous system maintenance. The vegetable is a storehouse of phytochemicals like thiocyanates, indole-3-carbinol, lutein, zeaxanthin, sulforaphane, and isothiocyanates. These compounds are potent antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood. Plus, it contains plenty of fiber that helps us poop more regularly and is good for a healthy and happy gut 😉

Choose young cabbage with undamaged, fresh leaves, with no dark spots or yellowness. Look for carrots that have a highly saturated reddish-orange colour. The red-orange carrots are more reliably sweet because they often have higher lycopene levels.

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cabbage salad with peanut sauce

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INGREDIENTS:

• 1 little young summer cabbage (sweetheart, white cabbage)
• 1 medium carrot
• handful of raw peanuts
• handful of walnuts
• 1/2 tbsp smooth peanut butter
• dark soya sauce – add to taste
• apple cider vinegar – add to taste
• 1 tbsp sesame seeds
• 1 garlic clove finely chopped
• 1 tsp chopped fresh ginger
• about 3 tbsp extra virgin olive oil
• 2 tsp sesame oil
• handful of fresh chopped coriander

DIRECTIONS

Prepare peanut sauce first. Combine together: peanut butter, olive oil, sesame oil, chopped ginger, chopped garlic, and start adding soya sauce and apple cider vinegar. Teaspoon by teaspoon. Original recipe was asking for 2 teaspoons of each, but for me it was too little. I like the taste to be much stronger that’s why I added lots more soya sauce and vinegar. I suggest adding 2 teaspoons of each make a taste test and add more if needed. When you get the flavour you want, add sesame seeds and a little bit of water or olive oil if it’s too thick. Set it aside so all the flavours can develop.

Finely chop your cabbage and grate the carrot. Place them in a large bowl and give it a good stir.

On a dry pan toast raw peanuts and walnuts on a low heat. Be careful not to burn them. When they are slightly toasted remove from the pan and cool down.

Drizzle your salad with peanut sauce, put toasted nuts on top and garnish with freshly chopped coriander. Mix everything so all cabbage will be coated with peanut sauce.

You can store it in the fridge for about two days.

Enjoy!