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Member Farms>Who We Are>June 9, 2006
Newsletter -- June 9, 2006
NAPA SALAD WITH PEANUT-GINGER DRESSING
- 1 head napa cabbage
- 1 cucumber, peeled and seeded
- 2 TBL finely chopped mint (optional)
- peanut dressing
- 2 medium carrots, julienned
- 1 bunch scallions
- 1 TBL finely sliced basil
- 1/2 C raosted peanutes or cashews
To make the salad, quarter the napa cabbage, wash in cold water and drain. Thinly slice crosswise. Parboil carrots for 1 minute, then refresh under cold water. Slice cuke and scallions into long thin pieces, then toss with cabbage and herbs. Heat dressing in a small skillet until aromatic, then immediately pour it over the greens while tossing with a pair of tongs. Add toasted nuts, toss again and enjoy.
To make peanut dressing, combine the following in a bowl and whis:
- 1/4 C roasted peanut oil
- 1 TBL soy sauce
- 1/2 serrano chile, diced
- 1 tsp minced fresh ginger
- 2 TBL chopped cilantro
- 1 garlic clove, minced
- 2 scallions
- 2 TBL chopped basil
- salt to taste
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This page last updated on 6/28/2006.
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