cabbage and lime salad topped with toasted peanuts

Crisp Cabbage and Zesty Lime Salad with Crunchy Peanuts

Let's dive into the world of vibrant salads! Imagine a mix of zesty lime, crispy peanuts, and a colorful array of red and green cabbage, all coming together with tender spinach. While the original recipe suggests adding lime segments, I recommend skipping that step as the lime flavor can be quite overpowering—trust me, we adore lime here, but with the full segments, it’s just too intense! For added crunch and flavor, opt for large Virginia peanuts if you can find them; they elevate this dish to another level. The addition of spinach might seem unconventional for a slaw, but it beautifully enhances the dish's appearance and texture, making it a feast for the eyes as well as the palate.

Ingredients

• 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 for taste
• 1 bunch fresh baby spinach, stemmed and cut into 1/2-inch ribbons (about 4 cups, loosely packed)
• 1/4 cup fresh lime juice (about 2 small limes)
• 1 tablespoon Dijon mustard or similar salty mustard
• 1/2 teaspoon ground cumin
• 1/4 cup peanut oil
• 1/2 cup roasted unsalted peanuts, roughly chopped
• Freshly cracked black pepper

Cooking Instructions

Start by tossing the shredded red and green cabbages together with salt in a large mixing bowl. Let this mixture drain in a colander for about two hours. If you're short on time, one hour will suffice, and it will still be nicely wilted, though a longer time results in a softer texture.

If you're concerned about the saltiness after the draining, give a piece of cabbage a taste; if it feels overly salty, rinse it under water and drain it well. This isn’t in the original instructions, but it’s worth considering for personal taste.

Return your drained cabbage to the cleaned mixing bowl along with the spinach leaves. In a separate medium bowl, whisk together the lime juice, mustard, and cumin. Slowly drizzle in the peanut oil while whisking continuously to achieve a smooth emulsification.

Pour the dressing over the cabbage and spinach, tossing everything to combine thoroughly. Finally, stir in the roasted peanuts and season with additional salt and freshly cracked black pepper to your liking.

For the freshest experience, serve this vibrant salad right away! However, it surprisingly holds up well in the refrigerator for a day or two, retaining its crunch and flavor.