Thai Cabbage Salad

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This recipe from The Epicurious Cookbook was submitted by Epicurious member Sooz Wolhuter and is one great way to use your green cabbage, carrots, green onions, cilantro, (and even green chiles).  It makes 20 servings…perfect for a potluck and introducing others to the wonderful flavors of your CSA veggies!

For Dressing

• ½ cup rice vinegar
• ¼ cup soy sauce
• 2 tablespoons sugar or honey
• 1 tablespoon chile garlic sauce
• 1 teaspoon sesame oil
• 4 garlic cloves, minced
• 1 to 2 serrano chiles, seeds and ribs removed, minced
• ½ cup vegetable oil

In a small bowl or glass jar with a tight-fitting lid, whisk together the vinegar, soy sauce, sugar or honey, chile garlic sauce, sesame oil, garlic, and chiles.  Slowly whisk in the vegetable oil or, if using a jar, add the vegetable oil, seal the jar, and shake vigorously.

For Salad

• 1 head green cabbage, quartered, cored, and thinly sliced
• 3 medium carrots, grated
• 1 medium cucumber, peeled and finely diced
• 1 large red bell pepper, finely diced
• 5 to 6 green onions (white and light green parts only), thinly sliced on the diagonal
• ½ cup finely chopped fresh cilantro leaves
• 1 cup unsalted dry-roasted peanuts, coarsely chopped

In a large salad bowl, toss together the cabbage, carrots, cucumber, and red bell pepper.  Shake or whisk the dressing thoroughly, then pour it over the salad and toss to coat the vegetables.  Add the onions and cilantro and toss again.  Sprinkle the salad with peanuts and serve.

Note:  The dressing can be made ahead and refrigerated, in the glass jar or another airtight container, up to 1 week.  Whisk or shake before using.

Source:  The Epicurious Cookbook, Tanya Steel and the editors of Epicurious