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Napa Cabbage Salad with Peanuts and Ginger

Napa cabbage, a stellar lettuce stand-in, adds crunch and much-needed variety to salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2007


  • 2 tablespoons rice-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 piece fresh ginger (1 inch long), peeled and grated
  • 3 tablespoons vegetable oil
  • 1 teaspoon toasted sesame oil
  • coarse salt and ground pepper
  • 1/2 medium napa cabbage (about 1 pound), cored and cut into bite-size pieces
  • 1 red bell pepper (seeds and ribs removed), thinly sliced
  • 1/4 cup chopped fresh, cilantro
  • 1/4 cup chopped roasted peanuts


  1. In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.

  2. In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.

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