Coleslaw Salad with Peanuts and Lime Dressing

I have been out of commission for the last 2 weeks. Not by choice… actually I had no choice, no power, and no heat due to Hurricane Sandy. I am sure you have heard of this notorious hurricane that moved slowly across the eastern seaboard only to collide with a No’easter. Long Island was in the dark.
It knocked nearly all electric out for 2 weeks. While I am grateful, we got the power restored and my home is intact, during that entire time I did not cook. So, my diet was a bit haphazard due to my disorientation of this whole ordeal.

My CSA along the eastern tip of Long Island somehow managed to deliver fresh produce to my garage, which is the central depot in my area. Their thinking was that so many people who like me were on a poor diet for the last 2 weeks could use a boost of healthy organic produce. They were right.

So this week, among the wide assortment of vegetables, I made this quick and easy salad made from cabbage and cilantro. It’s Indian inspired and in South India, they eat a variation of this salad cooked. If you though that coleslaw was a german side to a tripple decker pastrami sandwich, know that the Indians thought of it first.

The easiest way to cut up cabbage is to cut it up into cubes and then toss in the food processor to grate. If you don’t have a food processor, you can always practice your knife skills slowly and methodically cutting the cabbage into fine ribbons.

Coleslaw Salad with Peanuts and Lime Dressing
Serves 6 


1 1/2 cups unsalted raw peanuts
1/4 cup freshly squeezed lime juice
1/2 of a medium-large cabbage
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeno chile, seeded and diced
3/4 cup cilantro, chopped
2 tablespoons olive oil
1/4 teaspoon + fine-grain sea salt
  1. In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.
  2. Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno, and cilantro in a bowl.
  3. In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and stir to combine. Just before serving toss in the peanuts to retain their crunch. Taste and adjust the flavor with more salt if needed.

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