CABBAGE, PINEAPPLE AND PEANUT SALAD Vegan

Full of crunch, heat and bright fresh flavors, this salad is a favorite. I even like leftovers the next day when the cabbage has lost some of its crunch.

Prep Time: About 15 minutes
Serves: 4 to 6

12	ounces green or savoy cabbage, cored and sliced thin (about 4 cups)
½	pineapple, halved lengthwise, cored, skin cut away and fruit coarsely chopped (about 2 cups)
½	cup coarsely chopped dry-roasted unsalted peanuts
1	jalapeño pepper, halved lengthwise, seeded and cut into ⅛-inch crosswise slices

Dressing

3	tablespoons mild-flavored olive oil or other vegetable oil
3	tablespoons unseasoned Japanese rice vinegar
1	teaspoon grated peeled fresh ginger
1	garlic clove, grated
1	teaspoon coarse salt

¼	cup chopped fresh cilantro (optional)

1. Combine the cabbage, pineapple, peanuts and jalapeño in a large bowl.
2. To make the dressing: In a small bowl, whisk the oil, vinegar, ginger, garlic and salt until blended. Add the dressing to the cabbage and toss to blend. Add the cilantro, if using. Serve at room temperature.

Shortcuts
Use a food processor fitted with the slicing blade to make quick work of the cabbage. Chop the pineapple with the chopping blade of the food processor.

Substitutions

• Omit the peanuts and substitute 1 to 2 tablespoons sesame seeds.
• Replace the head cabbage with bagged sliced cabbage crisped in ice water for 10 minutes.
• In a pinch, use chunks of unsweetened canned pineapple instead of the fresh.

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Make a Meal

Serve with Red Rice Salad with Edamame, Tamari Walnuts and Ginger ([>]).

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