Lime and Peanut Coleslaw

1-1/2 c. unsalted, raw peanuts
1/2 medium-large cabbage
1 basket cherry tomatoes, washed and quartered
1 jalapeno chili, seeded and diced
3/4 c. cilantro, chopped
1/4 c. Persian Lime Olive Oil

In a skillet or oven (350F) roast peanuts for 5 – 10 minutes, shaking pan once or twice, until golden and toasted. Cut cabbage into two quarters and cut out the core. Using a knife, shred each quarter into whisker-thin slices. The key here is bite-sized and thin. Combine the cabbage, tomatoes, jalapeno and cilantro in a bowl. Add the Persian Lime Olive Oil to the mixture and gently stir. Just before serving fold in the peanuts (add them too early and they loose some of their crunch). Taste and adjust the flavor with more salt if needed.
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