This salad is super fresh, super crunchy--and super adaptable. Don’t like peanuts? Use almonds or cashews. No basil? Sub in cilantro. If you don’t want to fry your own shallots, you can use packaged fried shallots, which are available at many grocery stores.
Serves 4 / Takes less than 45 minutes
For the dressing
½ cup grapeseed oil
¼ cup freshly squeezed orange juice
2 tablespoons rice vinegar
¼ cup roasted peanuts
1 teaspoon toasted sesame oil
1 cup basil leaves
3 scallions, coarsely chopped
1 garlic clove, coarsely chopped
1-inch piece fresh ginger, coarsely chopped
½ teaspoon kosher salt, or to taste
For the salad
3 tablespoons peanut or vegetable oil
3 shallots, peeled and thinly sliced
1 (12-ounce) package The New Food Collective™ Ginger-Scallion Sausages
2 pounds napa cabbage, thinly sliced
2 ruby red grapefruits, peeled and coarsely chopped
2 oranges, peeled and coarsely chopped
1/3 cup pickled ginger, drained and thinly sliced
½ cup roasted peanuts, coarsely chopped
To make the dressing, combine all of the ingredients in a blender and blend on high until smooth. Set aside.
To make the salad, combine the peanut oil and sliced shallots in a medium skillet. Cook over moderate heat, stirring occasionally, until shallots are deeply browned, 15–20 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate to drain and cool. Pour off all but 1 tablespoon of the oil from the skillet.
Add the sausages to the skillet and cook over moderate heat, turning occasionally, until well browned all over and cooked through, 10–12 minutes. Remove from the heat and cover to keep warm.
Meanwhile, toss the cabbage with 1 teaspoon salt in a large bowl and let sit for 10 minutes.
Drain off any liquid that has collected in the bottom of the bowl of cabbage. Pour half the dressing over the cabbage and toss well to coat. (Add more to taste or serve the rest on the side.) Add the pickled ginger, the grapefruit and orange segments, including any juice, to the cabbage and toss gently. Taste and adjust the seasonings.
Sprinkle the chopped peanuts over the salad. Serve the sausages with the salad and garnish with the fried shallots.