Cabbage & Lime Salad with Roasted Peanuts

August 24, 2011

I recently had a request to post the recipe for the cabbage slaw that I had made on my birthday (Ahem, Kimber). Ask and you shall receive, even if I happened to forget for a little while and then remembered again. Better late than never though. And y’all (this is the best southern word!) should really make this. I have a true love of cabbage slaws sans mayonnaise and this one tops all the other ones I’ve made in the past. For reals. I would never lie to you about cabbage.

P.S…and for any of you interested in the recipe for the Red Rice Salad I made to accompany this here cabbage salad, I just posted the recipe on the East Nashville Farmers Market blog. It too is divine.

Cabbage & Lime Salad with Roasted Peanuts

From The Lee Bros. Simple Fresh Southern Cookbook

Serves: 6

Time: 2 hours resting, 15 minutes preparation

 

1/2 small red cabbage, trimmed, cored, and shredded (about 6 cups)

1/2 small green cabbage, trimmed, cored, and shredded (about 6 cups)

1 Tbsp kosher salt, plust more to taste

1 bunch fresh baby spinach, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed)

1 lime, segmented into small pieces

1/4 cup fresh lime juice (from about 2 small limes)

1 Tbsp Dijon or other salty prepared mustard

1/2 tsp ground cumin

1/4 cup plus 1 Tbsp peanut oil

1/2 cup roasted unsalted peanuts, coarsely chopped

Freshly ground black pepper

 

1. In a large bowl, toss the shredded red and green cabbage with the salt. Transfer the cabbage to a colander, place it over the bowl, and let it drain for 2 hours.

2. Discard the salty water in the bowl. Rinse and dry the bowl, and return the cabbage to it. (Covered, salt-wilted cabbage will keep for a couple days in the fridge).

3. Add the spinach to the cabbage and scatter the lime segments over the top. In a medium blow, 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 black pepper. This salad is best served immediately, but leftovers will keep for a day or two in the fridge. Enjoy!

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One Response to “Cabbage & Lime Salad with Roasted Peanuts”


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