Friday, May 23, 2014

Shredded Sui Choy Salad with Warm Peanut Mushroom Dressing


Cabbage salads are the best kind of salad going. Okay, potato salad is pretty awesome too. And macaroni salad, of course, but I'm not sure it's actually a salad anyway seeing as it's sort of, well, noodles with a little bit of veggies. My point is... what's my point? Oh, yes, cabbage salads are the bees knees. They do that crunchy munchy thing that salads made with large leaves just can't really compete with. When you want a salad with attitude, a salad that refuses to go unnoticed, you go cabbage, baby. All the way.

This one starts with fresh, shredded sui choy and carrot tossed with finely chopped chives or spring onion. The quick and tasty peanut mushroom dressing is prepared quickly in a pan and spooned over the salad while still warm. Topped with chopped peanuts, this is a salad that's both hearty and healthy. 

Good thing I made this healthy dinner too, as I've... I'm gonna say it... signed up for the 5K race in the Victoria Goddess Run next weekend. Eek! Hopefully the running clinic I've been doing for a couple months now will pay off and I make it across the finish line in one piece. In the meantime, I'm eating healthy and training smartly. Wish me luck!


Shredded Sui Choy Salad with Warm Peanut Mushroom Dressing
Makes 4 side salads or 2 main course salads

1 large head of sui choy (Napa cabbage), shredded
1 cup (250 mL) grated carrot
1/4 cup (60 mL) finely chopped chives or spring onion
1/2 tsp (2 mL) sesame oil
4 cups (1 L) sliced cremini mushrooms
1 tsp (5 mL) freshly grated ginger root
1/4 cup (60 mL) peanut butter
1/2 cup (125 mL) seasoned rice vinegar
3 tbsp (50 mL) crushed peanuts

In a large salad bowl, toss the shredded sui choy, carrot and chives. Warm the sesame oil in a medium frying pan over medium-high heat. Add the mushrooms and ginger to the pan and cook, stirring frequently, until the mushrooms are dark and silky (about 10 minutes). Remove the pan from the heat. Stir the peanut butter and rice vinegar into the mushrooms to form the dressing. Transfer the shredded salad onto plates and top each salad with some of the mushrooms and warm sauce. Top each salad with some crushed peanuts.

Does sui choy make it into your shopping cart? Do you like to cook with it? Make salads? Got any pre-race eating tips for me? Leave a comment and share your ideas.


3 comments:

  1. Oh my -- I love the umami aspect of your dressing Amy, and cabbage salads are also a fave. Think I might just make this for dinner and toss in the radishes that are looking to be used. Yum, thanks!

    ReplyDelete
  2. This salad recipe came into my inbox at the perfect time! We were having friends over for make your own sushi and so I started our guests out with this Asian inspired dish. It was a huge hit! I didn't have peanuts so substituted for cashews which was equally amazing. And it was probably my negligence but I found that there wasn't enough liquid to the dressing after dispersing onto the plates so I popped some peanut sauce and rice vinegar in a shaker and topped the plates with that. Thanks for this no muss no fuss easy but tantalizing salad! :)

    ReplyDelete
  3. Run Amy Run!!! You can do it lady. :)

    ReplyDelete