Cabbage and Carrot Salad with Peanut Sauce makes a great meatless lunch or dinner!
Hi, it’s Maria from Two Peas and Their Pod. I am back with another Meatless Monday recipe!
Your salad bowl is the perfect place to experiment with different flavors and ingredients. A handful of new ingredients can renovate an otherwise everyday bowl of salad greens into something that will send your taste buds screaming for more! That’s why this Cabbage and Carrot Salad with Peanut Sauce is the perfect place to begin.
All month long I have been taking classic Better Homes and Garden recipes and putting a Two Peas and Their Pod twist on it. Just a few changes to keep things interesting.
This time I made BHG’s Cabbage and Carrot Salad with Peanut Sauce and simply used vegetable broth instead of chicken broth for the peanut sauce and added some crunchy bell peppers to the salad. Easy peasy!
The peanut sauce has excellent Asian inspired flavors. You won’t even notice the switch of broths. Combining it with fresh cabbage, shredded carrots, cilantro and bell peppers, adds up to an appealing and filling winter salad. The bold creamy dressing envelopes the salad without overpowering all of the other ingredients and topping it with the honey roasted peanuts compliments the dressing and adds a sweet and exciting touch.
For the addition of bell peppers I simply julienned them very thinly and tossed them in with the cabbage and carrots. Adding bell peppers gives the salad another dimension of crunch and color. This salad is as wonderful to eat as it is pretty to look at and is a dynamite way to get several servings of vegetables in one single and delicious meal.
Add some fun ingredients and voila, a salad can become a meal. This Cabbage and Carrot Salad will provide a rainbow of colors and flavor to any weeknight meal. Chop, dress, toss and devour!
You can find the recipe and instructions here. This salad is perfect for Meatless Monday!
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