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Ingredients (nutrition)
- 1 1/2 cups unsalted raw peanuts or organic peanuts
- 1/2 large cabbage
- 2 cups quartered tiny cherry tomatoes
- 3/4 cup chopped cilantro
- 1 seeded and diced jalapeno chile
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 1/4 teaspoon fine grain sea salt
Cooking Instructions
- In a skillet or oven of temperature 350 degree F, roast the peanuts for 10 minutes, until golden and toasted.
- Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into thin slices.
- Combine the cabbage, tomatoes, cilantro and jalapeno in a bowl.
- Combine the lime juice, olive oil and salt in a separate bowl.
- Add to the cabbage mixture and stir to combine.
- Toss in the peanuts just before serving.
Servings: 4
More traditional salad recipes, homemade
coleslaws and mixed greens
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