The defining ingredients were the sherry and the peanut oil though substitutes of course would work.
Active time: 10 minutes
Time to table: 10 minutes
Makes 7 cups
2 tablespoons Dijon mustard
2 tablespoons sherry (or balsamic vinegar, the original recipe suggests)
1/4 cup peanut oil (reduced from 1/2 cup and next time I'd use 1 or 2 tablespoons)
1 tablespoon sugar
6 cups (about 8 ounces) shredded cabbage (a supermarket bag works great)
1 red pepper, chopped
1 small sweet onion, chopped
Salt & pepper to taste
Whisk together dressing ingredients. Stir the cabbage into the dressing, about a third at a time. (see ALANNA's TIPS) Chop the pepper and onion and stir in. Season to taste with salt and pepper.
With 1/4 Cup Peanut Oil
Per 1/2 cup: 51 Cal (69% from Fat, 4% from Protein, 27% from Carb); 0 g Protein; 4 g Tot Fat; 1 g Sat Fat; 3 g Carb; 1 g Fiber; 12 mg Calcium; 0 mg Iron; 28 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
With 2 Tablespoons Peanut Oil
Per 1/2 cup: 34 Cal (54% from Fat, 6% from Protein, 41% from Carb); 0 g Protein; 2 g Tot Fat; 0 g Sat Fat; 3 g Carb; 1 g Fiber; 12 mg Calcium; 0 mg Iron; 28 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
With 1 Tablespoon Peanut Oil
Per 1/2 cup: 26 Cal (38% from Fat, 8% from Protein, 54% from Carb); 0 g Protein; 1 g Tot Fat; 0 g Sat Fat; 3 g Carb; 1 g Fiber; 12 mg Calcium; 0 mg Iron; 28 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points
- If you're making this in advance, you can stir in the cabbage, pepper and onion at the same time. Starting early, however, helps the flavors begin to meld, a small head start, no doubt, but I think it made the salad very good in 10 minutes -- even if I suspect it'd be delicious in an hour.
- Lots of additional ingredients come to mind: chopped apple, cucumber, pineapple, cilantro, and most of all, peanuts
VEGETABLE RECIPE INSPIRATION
Mark Bittman's How to Cook Everything -- it's one of my favorite cookbooks, just the right amount of teaching with easy-to-find ingredients and easy-to-understand recipes