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.

I decided to recreate that wrap, as a salad, without chicken. The salad was not a failure.

(Yield: 6 servings)

Ingredients:

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.

Dressing:*

(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.

*This dressing may be used in all types of salads, or as a dipping sauce for chicken or spring rolls.