The idea for this salad came from a wrap I ordered for lunch one day – a bad wrap. It consisted of poorly seasoned grilled chicken pieces and a medley of vegetables with a peanut dressing on the side. The wrap was overstuffed with vegetables and when I tried to pick it up and eat it, it fell apart. I gave up on its false identity as a wrap and consumed it with a knife and fork like a salad. Although the wrap was technically a failure, I loved how those vegetables tasted with that dressing.
(Yield: 6 servings)
1 c shredded purple cabbage
1 c shredded green cabbage
1 medium carrot, diagonally sliced
1 cucumber, partially peeled, diced
2 tbsp chopped cilantro
Procedure: Combine all ingredients in bowl.
(Adapted from this)
1 cup creamy peanut butter
½ cup sesame oil
1/3 cup honey
½ cup pineapple juice
1 teaspoon freshly grated ginger
1/3 tsp cayenne pepper
1/2 tsp salt + 1/3 tsp black pepper
Procedure: Whisk together all ingredients. It may take a while to emulsify but it will happen. Stir in half of dressing into salad. Refrigerate the rest.