The Recipe Files: Chinese Cabbage Salad with Peanut Dressing

The following recipe is courtesy of Connie Wargo, of Bethlehem, who took home second prize in the last month. The recipe is vegan, so it is suitable for those who abstain from eating meat and dairy products.

Chinese Cabbage Salad with Peanut Dressing

Ingredients:

For the dressing:

3 Tbsp. creamy peanut butter

3 Tbsp. rice wine vinegar

1 Tbsp. soy sauce

1 Tbsp. brown rice syrup (optional substitution: honey)

1 Tbsp. toasted sesame oil

2 tsp. fresh minced ginger

1/4 tsp. sriracha hot sauce (add more for additional heat)

Fresh ground pepper to taste

For the salad:

8 cups Napa/Chinese cabbage, thinly sliced

1 red bell pepper, sliced (one-and-a-half cups)

4 carrots, sliced on an angle (three-quarters of a cup)

4 scallions, sliced on an angle (three-quarters of a cup)

3 inner stalks of celery with leaves, sliced on an angle (1 cup)

1 cup edamame (green soy beans), lightly steamed

1 14 oz. can baby corn, drained, rinsed, cut in halves and steamed

Directions:

Whisk all dressing ingredients together. Set aside (makes three-quarters of a cup). Steam the carrots, edamame and baby corn for 5 to 8 minutes or until tender-crisp. Then submerge them in an ice bath to stop them from cooking. Drain the mixture and combine them with the other vegetables. Then toss with the peanut dressing. Enjoy!