Recipe modified. Original recipe by smittenkitchen.com
I apologize for another coleslaw recipe so soon, but we were given some cabbage from a friends garden. Besides, it's summer, which means it's coleslaw season! This salad holds up quite good in the fridge for a couple of days. I love having pre-made salads in the fridge, because when I'm really hungry the last thing I feel like doing is making a salad. I would say though, not to add the peanuts until ready to eat, because they tend to get soft. Don't forget to add them though because the peanuts are what make this salad so delicious!
What you'll need
6 cups Red cabbage, cored and shredded
6 cups Green cabbage, cored and shredded
1/2 tbsp Salt
4 cups (loosely packed) Baby spinach, stemmed and chopped
1/4 cup Fresh lime juice
1 tbsp Dijon
1/2 tsp Ground cumin
1/4 cup Peanut oil
1 cup Roasted unsalted peanuts, coarsely chopped
Pepper to taste
1. In a large bowl toss the salt with the cabbage. Spoon into a colander and let drain for 2 hours.
2. Add the cabbage back into the bowl (that has been rinsed and dried). Add the spinach and toss.
3. To make the dressing, whisk together the lime juice, dijon and cumin. Add the oil while whisking continuously. Mix until emulsified.
4. Pour the dressing over the cabbage and toss until well coated. Stir in the peanuts. Pepper to taste. Serve.