This red cabbage salad with peaches and peanuts is inspired by a recipe by a recipe I saw in a magazine. The original recipe called for grilled peaches but I decided to use just raw peaches out of sheer laziness. Perhaps I should have made the effort to grill them but it would have added more prep time for this salad. I may grill them next time I’m invited to potluck at a barbeque someday. You can grill your peaches, however, if you decide on it. You can also use mango instead of peaches as well. I added an Asian twist to this salad. For the dressing, I used lime juice, soy sauce, rice vinegar, ginger, garlic, and a bit of honey. I tossed in the peaches and roasted peanuts which I reserved for last. This salad requires minimally 20 minutes for marination in order for the flavors to integrate. Only afterwards you can throw in the peaches and peanuts. I do not recommend using heavily salted peanuts as there is enough sodium content in the soy sauce. Although I did not add a protein to this salad, you can use bits of leftover chicken, duck, turkey, or tofu if you choose to. This red cabbage salad makes a great barbeque or picnic salad. It has also made a very filling lunch for me.
For this recipe, you will need:
- 2 cups shredded red cabbage
- 1 large scallion chopped
- 1 stalk of celery diced
- 2 tablespoons of fresh lime or lemon juice
- 1 tablespoon of reduced sodium soy sauce
- 2 teaspoons of rice vinegar
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 2 ripe peaches peeled, pitted and cut into 1-inch pieces
- 1 1/2 cups roasted, unsalted peanuts
Combine shredded red cabbage along with chopped scallions in a salad bowl. For the dressing, whisk lime juice, soy sauce, rice vinegar, garlic, ginger, and a bit of pepper in a small bowl. You can throw in any protein you want .Toss in salad, cover, and refrigerate for 20 minutes or for a couple of hours. Toss in peaches and peanuts and serve.
Yields 4 servings