Umineko set out for Allan’s Cay with iguanas in our minds. We had had to delay a day due to foul weather and the wrong winds, but we were more than ready to leave grey, dreary Nassau. I should have known something was up when one of the resident sailors at Nassau Yacht Haven looked at us incredulously that morning. “You’re going out in this?” His charter for the day had canceled. Probably a wise move on their part.
It was James Bond sailing: shaken not stirred. The shallow Bahamian seas tossed us about relentlessly, the sullen grey skies spitting rain. The wind wasn’t from a terrible angle but comfortable was about the last thing one would call the passage.
Unfortunately the winds were not in favor of us visiting Allan’s Cay that day. Instead we anchored off of a nearby cay and huddled inside listening to the rain course down the boat. As Sato San pointed out, it was wonderful for washing off Umineko’s well-salted decks after the rolly passage.
I wasn’t about to let the rain drive me to making carb-heavy comfort food. Anyway, I still needed to use up some napa cabbage left over from the previous night’s hot pot. I settled on a happy medium. A salad with peanut dressing.
I adore peanut butter. In sauces, cookies, soups… pretty much any form you can think of. This dressing is definitely a winner. It adds protein and flavor to the salad. You don’t even have to serve it as a side dish. I ate it alone for my dinner.
Naval Napa Salad
Spicy Peanut Dressing
- 2 c napa cabbage, chopped
- 1 carrot, julienned
- Dried cranberries
- Peanut dressing:
- 3 T peanut butter
- 2 T soy
- 2 T rice vinegar
- 1 T honey
- 2 t siriracha
- Mix peanut dressing in small bowl and set aside.
- Chop napa cabbage into bite-sized chunks and put into large mixing bowl
- Slice carrot into fine strips, cut in half, and toss with cabbage
- Pour dressing over and toss until salad is coated in dressing
- Garnish with dried cranberries