Talley Farms Fresh Harvest


Napa Cabbage Thai Salad with Peanut Dressing *

By Jennifer Segal. This salad makes a large amount depending on how large your cabbage is. You may use as many or as few of the other vegetables as you desire. The dressing has excellent flavor and you can make extra to save for later!


For the Thai Peanut Dressing
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2-1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
For the Salad
4 cups chopped Napa cabbage
1 cup shredded carrots
1 bunch radishes, sliced thin
1 bulb Fennel, sliced thin
1 cup cooked and shelled edamame (optional)
1 bunch leeks, thinly sliced (white part only)
1/2 cup loosely packed chopped fresh cilantro


For the dressing, combine all the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut
dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
* Wine Pairing: Nothing complements Thai food as well as a dry, crisp Riesling.  Fortunately, Talley Vineyards has a lovely one.  Try a glass of 2014 Bishop's Peak Dry Riesling with this fresh and delicious salad.
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