Cabbage and Lime Salad With Roasted Peanuts

I’ve been wanting to try out this recipe for a while now and finally had a chance to do it. It’s light and truly delightful. Perfect for spring or summer for a fresh dinner. I loved how the peanuts gave a nice bit of crunch to the salad, too.

Cabbage and Lime Salad With Roasted Peanuts

Makes 6 servings
Recipe courtesy Smitten Kitchen

1/2 small red cabbage, trimmed, cored, and shredded (6 cups)
1/2 small green cabbage, trimmed, cored, and shredded (6 cups)
1 tablespoon kosher salt, plus more to taste
1 bunch fresh baby spinach, stemmed and cut into 1/2-inch-wide ribbons (4 cups loosely packed)
1/4 cup lime juice (2 small limes)
1 tablespoon Dijon style mustard
1/2 teaspoon cumin
1/4 cup peanut oil
1/2 cup roasted unsalted peanuts, coarsely chopped
Pepper

In a large bowl, toss the shredded red and green cabbage with the salt. Transfer the cabbage to a colander and let it drain for two hours.

Put the salted, drained cabbage back into your (rinsed and dried) large bowl and add the spinach. In a medium bowl, whisk the lime juice, mustard and cumin together. Add the peanut oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and add the roasted peanuts. Season to taste with salt and pepper.

This salad is best served immediately, but keeps in the fridge for a day or two.

Advertisements

~ by spontaneoustruth on May 20, 2010.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s