Recipe: Thai-Style Peanut Cabbage Salad with Ginger-Lime Dressing

THAI-STYLE PEANUT CABBAGE SALAD

"This salad can be made into a complete meal by adding sauteed tofu, grilled shrimp or cooked and shredded chicken."

FOR THE DRESSING:
1/3 cup packed brown sugar
2 tablespoons peanut oil
4 garlic cloves, peeled and chopped
1/2 teaspoon crushed red pepper
2 tablespoons low-sodium soy sauce
1/4 cup lime juice
2 tablespoons water
1 teaspoon finely grated, peeled fresh ginger
1/4 teaspoon salt

FOR THE SALAD:
1/4 pound blanched green beans
4 cups baby spinach (about 4 ounces)
2 cups very thinly sliced green cabbage
3 green onions, sliced
1/4 red pepper, thinly sliced
2/3 cup chopped dry-roast peanuts, toasted if desired
1/4 cup fresh basil or mint
1 (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra brand), lightly crushed

TO PREPARE THE DRESSING:
Combine all ingredients in a jar. Cover tightly; shake vigorously.

TO PREPARE THE SALAD:
Place beans, spinach, cabbage, onions and red pepper in a large bowl.

Just before serving, drizzle about 2/3 of the dressing over the salad; toss the vegetables to coat well.

Sprinkle the salad with peanuts, basil or mint and vegetable chips or sweet potato chips. Serve with remaining dressing.

Makes 6 servings
Source: The Best of Relish Cookbook by the editors of Relish magazine and and Jill Melton