Cabbage and Lime Salad With Roasted Peanuts
Photo © Deb Perelman
- 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 tablespoon kosher salt, plus more to taste
- 1 bunch fresh baby spinach, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed)
- 1/4 cup fresh lime juice (from about 2 small limes)
- 1 tablespoon Dijon or other salty prepared mustard
- 1/2 teaspoon ground cumin
- 1/4 cup peanut oil
- 1/2 cup roasted unsalted peanuts, coarsely chopped
- Freshly ground black pepper
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Baby spinach, fresh (1 bunch)
- Cumin, ground (1/2 teaspoon)
- Green cabbage, trimmed, cored, and shredded (about 6 cups), small (1/2)
- Peanuts, roasted unsalted (1/2 cup)
- Red cabbage, trimmed, cored, and shredded (about 6 cups), small (1/2)
- Condiments
- Dijon or other salty prepared mustard (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1 tablespoon)
- Peanut oil (1/4 cup)
- Drinks
- Lime juice, fresh (1/4 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published April 28, 2010 (2 years ago).
51 people saved this recipe.
