Peanut-Vegetable Salad

Try a vegetarian main-dish salad that's bursting with flavor and chock-full of vitamins. MORE+ LESS-

By Pillsbury Kitchens

June 27, 2005

Dressing

tablespoons vegetable oil

tablespoons peanut butter

1/4

cup rice vinegar

tablespoons soy sauce

teaspoon grated gingerroot

1/8

teaspoon crushed red pepper flakes

cups thinly sliced Chinese (napa) cabbage

cup thinly sliced red cabbage

oz fresh snow pea pods, trimmed, cut in half diagonally (1 cup)

cup fresh baby carrots, quartered lengthwise

small red bell pepper, cut into thin strips

package (3 or 3.5 oz) any flavor ramen noodle soup mix

1/4

cup coarsely chopped dry-roasted peanuts

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1

In medium nonmetal bowl, beat oil and peanut butter with wire whisk until well blended. Add all remaining Dressing ingredients; blend well.
2

In large bowl, toss all Salad ingredients except soup mix and peanuts. Discard seasoning packet from soup mix or reserve for another use. Crumble noodles; add to cabbage mixture. Add dressing and peanuts; toss to coat.