(recipe from the book Local Flavors used with permission of the author, Deborah Madison)
Although this salad can be made at the last minute, it doesn’t suffer from being
dressed hours earlier, which makes it a good picnic salad. Add the peanuts just
before serving so they’ll be nice and crunchy.
½ cup skinned raw peanuts
1 teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa cabbage
2 cups slivered lettuce leaves
3 thin scallions, including some of the greens, finely sliced diagonally
¼ cup chopped cilantro
2 tablespoons chopped mint leaves
2 tablespoons torn basil leaves,
Preferably Thai basil
½ jalapeno chile, finely diced
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon sea salt
¼ cup roasted peanut oil
- Heat the peanuts in the oil over medium-low heat, shaking the pa occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside.
- Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve
reached the core.
- Combine the cabbage, lettuce, and carrot with everything except the nuts.
Whisk the dressing ingredients together and toss with the greens. Add the
peanuts just before serving.