Typically when I do groceries, I know exactly what I need. I’m a list woman, and I have lists for my lists. I try to meal plan ahead of time and buy only what I need based on said plan. I hate overbuying produce because I hate hate hate when it ends up going to waste; you could even say I stress over it. There have been times where I’ve been going about my day and, out of nowhere, realized there is a two week old crown of broccoli in the crisper. My reaction is comparable to Mrs. McAllister’s whenever she realizes they left Kevin at home: *Gasp* “BROCCOLI!”
But, despite the lists, sometimes ingredients find you. And it’s kind of the best thing ever.
I remember the moment in great detail as if it were yesterday: I was perusing the produce section at Earth Fare (I felt fancy that day) when I spotted the most gorgeous magenta head of cabbage I’d ever seen. I mean sure, I’ve seen purple cabbage before, but not like this. Most purple cabbages I’ve come across have possessed more of an eggplant shade–or Tyrian purple–but never magenta. As someone who spends a lot of time food styling and planning, I knew I had to have this head. I had no plan for it upon purchase, but I knew it was the key to a super fresh and incredibly colorful, eye-popping dish.
I think I did it justice?
This Orange and Ginger Cabbage Slaw with Roasted Peanuts is BOMB. After snapping photos, I couldn’t get my fork out of the gosh darn bowl. The crappy part (choice words, Dana!) was that I’d forgotten that I was supposed to be headed to the gym that afternoon, ha! I’m happy to report that there were no incidents. I did, however, take precautionary measures and skip the leg press machine. Because cabbage.
It took everything out of me to avoid making this dish a spicy one. You know me, Miss Sriracha-In-All-The-Things! I’m really glad I stuck to the sweet and savory route. This is one helluva fresh side dish, guys.
Orange and Ginger Cabbage Slaw with Roasted Peanuts
- 1 cups purple cabbage approx. 6, shredded
- 1 pieces large yellow bell pepper sliced into long and thin
- 1/2 cup of cucumbers sliced julienne style
- 1/2 cup of carrots sliced julienne style
- 1/2 cup of radishes sliced julienne style
- 2 scallions sliced
- 1/2 cup of roasted unsalted peanuts
- Cracked black pepper to taste
- 1/4 cup of grapeseed oil or extra virgin olive oil
- 3 tablespoons of rice wine vinegar
- Juice of 1/2 an orange
- 2 tablespoons of sesame oil
- 1 tablespoon of freshly grated ginger
- 1 tablespoon of pure liquid honey
- 1/2 tablespoon of Kikkoman soy sauce
- Sesame Seeds
- Fresh parsley chopped
In a large bowl, mix the cabbage, bell pepper, cucumbers, carrots, radishes, and scallions.
With a large spoon, toss the vegetables.
In a blender/food processor, mix all of the dressing ingredients and pulse until well blended and until the ginger has disintegrated.
Drizzle the dressing over the slaw.
Toss to evenly coat all of the veggies.
Add the roasted peanuts and toss.
Season with crack black peppered, to taste.
Garnish with sesame seeds and fresh parsley.
This slaw tastes better as it sits, so I recommend making it a few hours in advance.