Cabbage and Spinach Salad with Lime and Peanuts
This recipe was adapted from the Lee Brothers’ Cabbage and Lime Salad with Roasted Peanuts from their book Simple Fresh Southern: Knockout Dishes with Down-Home Flavor. It’s a wonderfully, fresh, tasty, winter salad.
- 6 cups shredded red cabbage
- 6 cups shredded green cabbage
- 4 cups fresh spinach, stemmed and cut into thin slices
- 1 lime, segmented
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon cumin
- 1/4 cup + 1 tablespoon peanut oil
- 2/3 cup roasted, unsalted peanuts, coarsely chopped
- Combine the cabbages and spinach then sprinkle the lime segments on top.
- In a medium bowl, whisk together the mustard, lime juice, and cumin. While whisking, slowly pour the peanut oil into the bowl in a thin stream. Mix until completely emulsified.
- Pour the dressing over the salad and toss. Sprinkle the roasted peanuts over top. Season to taste with salt and pepper.
Note: The Lee Brothers’ recipe included the step of salting the cabbage to draw out the moisture first. When I did this, nothing happened and a ended up having to rinse all the salt off the cabbage and I lost a lot of the color because of this. I’ve since learned that some older types of cabbage do need to be salted. If you don’t know whether your cabbage needs to be salted or not, you might want to test a small batch before salting everything. The original recipe suggested using 1 tablespoon of coarse salt for this amount of cabbage, and setting it to drain in a colander over a bowl.
Makes 6-8 servings.