Asian Red Cabbage Salad with Peanuts

Prep 20 min·Cook 10 min·Total 60 min·4 servings·VEGETARIAN·420 kcal

Ingredients

For the salad

1/2 red cabbage (about 500 gr (17.6 oz.))
2 carrots
1 red bell pepper
3 spring onions
1 handful cilantro
40 gr (1.4 oz.) roasted salted peanuts

For the dressing

4 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp honey
4 Tbsp sesame oil
2 tsp fresh ginger (grated)
2 garlic cloves
1 lime (juice)
salt and pepper (to taste)

To serve

200 gr (7 oz.) halloumi (or tofu)

Equipment: mandoline or sharp knife, large salad bowl, small bowl, fine grater, frying pan, knife and cutting board

Instructions

Prepare the vegetables

1.Wash the vegetables. Remove the core from the red cabbage and shred it finely or cut it into very thin strips.
2.Peel the carrots and cut them into fine matchsticks or grate them coarsely. Seed the bell pepper and cut it into thin strips.
3.Slice the spring onions into fine rings, roughly chop the cilantro and roughly chop the peanuts.

Stir together the dressing

1.Peel the garlic and ginger and grate them finely.
2.In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, lime juice, ginger and garlic and season with salt and pepper.

Dress the salad

1.Put the red cabbage, carrots, bell pepper, two thirds of the spring onions and half of the cilantro into a large bowl.
2.Pour the dressing over it and toss everything thoroughly.
3.Let the salad rest in the fridge for at least 30 minutes.

Fry the halloumi and serve

1.Slice the halloumi or tofu and fry it in a dry pan for 2 to 3 minutes per side until golden. Tofu needs 1 Tbsp oil.
2.Stir the salad once more and taste it. Sprinkle with the peanuts, the remaining spring onions and cilantro and serve with the halloumi or tofu.

Notes

Tip from my kitchen: I always shred the red cabbage on a mandoline, it turns out paper-thin and soaks up the dressing much better. Keep the peanuts separate if you are planning leftovers for the next day. Instead of bell pepper, cucumber or edamame work well too. If you like heat, add a finely chopped chili to the dressing. With maple syrup and tofu the salad is vegan.

Nutrition per serving: 420 kcal · 17 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook