Asian Cabbage Salad

We liked this salad, but we both felt that it was a little one dimensional in taste, and it would be a lot better as a side than a meal (which is what we did). The cilantro helped with the one dimensional taste, but we also added craisins to help it along. That being said, I really liked the use if jicama in this dish. It was nice and refreshing.

Asian Cabbage Salad

1 recipe Peanut Butter Dressing
6 c. shredded cabbage
1 c. fresh sugar snap peas, trimmed and thinly sliced lengthwise
1/2 c. coarsely shredded, peeled jicama
1/4 c. thinly sliced green onions
1/4 c. sliced almonds, toasted
Fresh cilantro

Prepare Peanut Butter Dressing. Toss shredded cabbage, peas, jicama, and green onions in with the dressing. Cover andn chill for 30-60 mins. Just before serving, sprinkle with tiasted almonds and cilantro.

Peanut Butter Dressing:

In large bowl combine 1/3 c. peanut butter, 1 tsp. curry powder, 1/2 tsp. each of salt, garlic powder, and ground ginger. Gradually whisk in 1/3 c. water, 2 Tbs. lemon juice, and 2 Tbs. olive oil until smooth.
Source: Better Homes and Gardens