The salad itself is an easy mix of a few vegetables and lots of herbs, and the grilled cabbage adds a lot of flavor. But, the real star here is the sauce. I want to keep a bowl of it handy for dipping all kinds of vegetables or grilled tofu. It’s made in a blender by combining almond butter, lemon juice, rice wine vinegar, chopped fresh ginger and garlic, a chopped serrano chile, some tamari, and a little water and pureeing until smooth. You can add more water as it purees to get the consistency you’d like. Meanwhile, the cabbage was cut into big wedges and drizzled with oil. I grilled the wedges inside on a grill pan, but the flavor of grill smoke would have been even better for it. The wedges were only grilled for a few minutes per side to get some marks and to allow the cabbage to just begin to take on some tenderness. After removing the cabbage from the grill pan and letting it cool, it was chopped into chunks. The cabbage was tossed with chopped mint, basil, cilantro, and bean sprouts and green onions. It was served with the sauce drizzled over top.
I always love a peanut sauce, so I suspected I was going to enjoy this almond sauce on the salad. In fact, I might have liked it more than any variation on peanut sauce I’ve made before. The lemon juice was the magic ingredient, and the serrano gave it just enough heat. The salad was fresh and full of flavor from the herbs, and the charred cabbage added an earthy note. With dishes like this, eating all plant-based food is easy.
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