A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. For the dressing: ½ cup creamy peanut butter 3 tablespoons rice vinegar Juice from 1 lime 3 tablespoons peanut oil 1 teaspoon toasted sesame oil 3 tablespoons

Rosemary and Goat Cheese Strata

Yield: 6 servings. For the dressing: ½ cup creamy peanut butter 3 tablespoons rice vinegar Juice from 1 lime 3 tablespoons peanut oil 1 teaspoon toasted sesame oil 3 tablespoons

Chicken-Cabbage Salad With Peanut Dressing

Yield: 6 servings.

For the dressing:
½ cup creamy peanut butter
3 tablespoons rice vinegar
Juice from 1 lime
3 tablespoons peanut oil
1 teaspoon toasted sesame oil
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons sugar
1 garlic clove, roughly chopped
1 (1-inch) piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon red pepper flakes

For the salad:
3 cups shredded red cabbage
3 cups shredded green cabbage
1 cup shredded carrots
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 large English cucumber, halved lengthwise and sliced
2 green onions, thinly sliced
3 cups roasted chicken, shredded
½ cup chopped fresh cilantro, loosely packed
½ cup chopped peanuts (optional)
Lime wedges (for garnish)

Combine all of the dressing ingredients in a blender and process until smooth. Refrigerate until ready to serve.

In a large bowl, combine all of the salad ingredients, except for the peanuts, and toss to combine. Refrigerate until ready to serve. Before serving, pour the peanut dressing over the salad and toss. Transfer to a serving bowl and garnish with fresh cilantro, chopped peanuts, and lime wedges.

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This story was published on Dec 29, 2017

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.