Although this salad can be made at the last minute, it does well being dressed hours earlier, making it good for picnics and potlucks.
The salad:

  • 1/2 cup raw peanuts
  • 1 tsp peanut oil
  • 1 large carrot
  • 4 cups thinly sliced Napa cabbage
  • 2 cups salad greens
  • 3 thin scallions, including some of the greens, finely sliced diagonally
  • 1/4 cup chopped cilantro
  • 2 Tbs chopped mint leaves
  • 2 Tbs torn basil leaves

The dressing:

  • 1/2 hot pepper, finely diced
  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 1/4 tsp sea salt
  • 1/4 cup roasted peanut oil
  1. Heat the peanuts in the oil over medium low heat, sharking the pan occasionally, until lightly browned after a few minutes.  Blot with paper towels and set aside.
  2. Finely chop carrot.
  3. Combine all the veggies and herbs.  Whisk the dressing ingredients together and toss with the veggies.  Add peanuts just before serving.

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