WARNING>>>It's easy to eat a lot of this addictive salad!
½ cup shelled raw peanuts
2-3 Tbsp Tabasco sauce
1 T vegetable oil
1/3 cup toasted sesame oil
1/3 cup rice wine vinegar (not seasoned)
½ cup soy sauce
¼ cup sugar
2 T minced fresh ginger
1 tsp minced fresh chile or jalapeno, or to taste
salt and pepper
½ head napa cabbage, outer leaves removed, inner leaves washed, dried and cut into thin strips
1 cup loosely packed cilantro leaves
3 scallions, white part and bottom 2 inches green, thinly sliced
1 carrot, peeled and cut into thin strips
1 red pepper, seeded and cut into very thin strips
cut up romaine lettuce, arugala or baby spinach
julienned jicama, bean sprouts, julienned cucumber, radishes, daikon,…
Preheat oven to 350- for the peanuts.
Toss peanuts, Tabasco and vegetable oil in a bowl and mix well. Spread out on a small ungreased baking sheet and roast until nicely browned, 10-15 minutes. Cool and then chop coarsely.
Combine sesame oil, vinegar, soy sauce, sugar, ginger, chile and s & p in small bowl. Whisk together.
In a large bowl, combine the veggies and just enough dressing to moisten (you’ll have leftover dressing_) and toss to coat.
Garnish with the toasted spicy peanuts.