This was a good lively salad with a nice interplay of tropical flavours to dress up some pretty standard Ontario winter salad veggies. You’ll need to have another plan for what will be most of a tin of coconut cream or milk leftover, though. Cream is probably better, by the way. I used coconut milk and the dressing was just a tad thin. No biggie.
These were not our peanuts, alas. We got quite a decent little crop this year, and hung it up to cure for a few days in the garage – don’t laugh – and when we came back, it was a much littler crop. Barely enough for seed next year. Huh. Apparently the squirrels don’t eat the curing garlic in the garage because – get this – they don’t like garlic. Well, all righty then. Lesson learned.
4 servings20 minutes prep time
Make the Dressing:1 teaspoon finely grated fresh ginger2 tablespoons coconut cream OR milk
2 tablespoons mayonnaise1 tablespoon lemon OR lime juice
1 teaspoon soy sauce1/2 teaspoon Madras curry powder1/2 teaspoon sugar
a pinch of saltPeel and grate the ginger. Mix it with the coconut cream or coconut milk. Mix in the mayonnaise, lemon juice, soy sauce, and seasonings. Mix well and set aside until needed.
Make the Salad:1 1/2 cups finely shredded green OR Savoy cabbage1/2 cup finely shredded red cabbage
1/2 cup (1 small carrot) grated carrot1 large crisp apple1/3 cup roasted unsalted peanutsWash, trim, and shred the green and red cabbages. Peel and grate the carrot. Mix them in a salad bowl. Wash, core, and dice the carrot. Toss it into the salad with the peanuts and the dressing.
Last year at this time I made Vegetable Fried Barley.