You might want to accompany this salad with crispy spring rolls and a peanut dipping sauce. For variety’s sake, try using crispy tofu in place of the “chicken” strips.

INGREDIENTS | SERVES 4 to 6

• 5 cups shredded napa cabbage (about 1¼ pounds)
• 1 sweet red pepper, seeded and julienned
• 1 cup roasted peanuts
• ¾ cup fresh cilantro leaves
• 1 tablespoon plus ¼ cup vegetable oil
• 2 (6-ounce) packages soy “chicken” strips
• 1 cup shredded bamboo shoots, rinsed and drained
• 3 tablespoons crunchy peanut butter
• 3 tablespoons soy sauce
• 3 cloves garlic, minced
• 3 tablespoons rice vinegar
• 3 tablespoons sugar
• 1 to 2 teaspoons crushed red pepper

1. Put the cabbage shreds, julienned pepper, peanuts, and cilantro leaves in a large bowl. Set aside.

2. Heat 1 tablespoon oil in a large wok or skillet over medium heat and stir-fry the “chicken” strips and bamboo shoots for 1 minute. Set aside.

3. Mix the ¼ cup oil, peanut butter, soy sauce, garlic, vinegar, sugar, and crushed red pepper, whisking together to mix well. Blend the dressing ingredients with a whisk until smooth in a small bowl and set aside.

4. Add the “chicken” strips and bamboo shoots to the cabbage mixture and toss with the salad dressing to coat the ingredients well. Serve.

Nutrition

410 calories
29g fat
24g carbohydrates
21g protein
750mg sodium
7g fiber