Recipe – Napa Cabbage Salad with Peanuts - adapted from Local Flavors by Deborah Madison

½ c. roasted peanuts

1 large carrot

4 c. thinly sliced Napa cabbage

2 cups slivered lettuce leaves

3 scallions, including greens, finely sliced

2 tbsp. torn basil leaves

¼ c. chopped cilantro (optional)

2 tbsp. mint leaves (optional)

Dressing:  ¼ c. cold-pressed peanut oil*

½ jalapeno or other hot pepper, finely diced

¼ c. rice (or cider) vinegar

1 tsp. sugar

¼ tsp. sea salt

Grate or peel carrot into long thin strips. Combine all salad ingredients except nuts. Whisk dressing ingredients together and toss with the greens. Add peanuts just before serving.                     Serves 4-6

*Variation – mix peanut butter with hot water to make ¼ - ½ cup, to taste.

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