Cabbage is cheap and full of antioxidants as well as vitamin B6, vitamin C, potassium and folic acid. The mild flavor goes well with peanut sauce in this Thai-style salad. Add carrots, which provide provitamin A carotenes, for sweetness. The green bell peppers give more vitamins C and B6, vitamin K, thiamine and folic acid.
Instructions
1. Crush the garlic clove with a garlic press and grate the ginger into a small bowl.
2. Add the rice vinegar, soy sauce and sugar. Whisk with a fork until the sugar dissolves.
3. Spoon in the peanut butter. Mix carefully with the fork until smooth. Place in the refrigerator to let the flavors blend.
4. Cut the cabbage into fourths and wash thoroughly under running water. Slice thin, small cabbage strips and place in a large salad bowl. You may want to discard the thick stem portions of the cabbage leaves to prevent bitterness.
5. Peel the carrots and cut into matchstick-size, thin strips. Mix the salad with your hands.
6. Wash the green bell pepper under running water. Remove the stem and seeds. Cut into thin strips about the size of your carrot pieces and mix them into the salad.
7. Warm a small frying pan on a low heat. Pour the peanuts into the pan and shake the pan constantly until the peanuts are brown on all sides.
8. Mix the peanut dressing in gently, making sure to coat all vegetables. Top with the peanuts. Let the salad sit for a day before serving.
Tags: folic acid, fork until, green bell, running water, thin strips, under running