This coleslaw recipe is a delightful side for any meal or a stand-alone snack. The zesty lime juice, crunchy peanuts, and fresh vegetables create a dish that’s both vibrant and satisfying.
Prep Time: 15 minutes
Cook Time: 10 minutes (for roasting peanuts)
Servings: 6
Ingredients:
- 1 ½ cups raw peanuts, roasted
- 1/2 medium to large cabbage head
- 1 pint cherry tomatoes, quartered
- 1 jalapeno, finely diced
- 3/4 cup fresh cilantro leaves
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- Pinch of salt
- Honey, to taste
Instructions:
- Roast the Peanuts: Preheat your oven to 350°F (175°C). Spread the raw peanuts on a baking sheet and roast them for 5-10 minutes, shaking the pan occasionally, until they turn golden and blistered. Remove and let them cool.
- Prepare the Coleslaw: Cut the cabbage into quarters and remove the core. Shred the cabbage quarters finely. In a large bowl, combine the shredded cabbage, diced jalapeno, quartered cherry tomatoes, and fresh cilantro.
- Make the Dressing: In a separate bowl, whisk together the freshly squeezed lime juice, olive oil, and a pinch of salt. Add honey to taste if you prefer a touch of sweetness to balance the tangy lime.
- Combine and Serve: Pour the lime dressing over the cabbage mixture and gently toss until everything is well coated. Fold in the roasted peanuts just before serving to maintain their crunch. Taste and adjust the seasoning with more salt if necessary.
Nutrition Facts (Per Serving):
- Calories: 280
- Protein: 9g
- Carbohydrates: 16g
- Fat: 22g
- Fiber: 5g
Please note that these are rough estimates and can vary based on the specific ingredients and serving sizes used.
Cooking Tips:
- Adjust the level of spiciness by varying the amount of jalapeno you use.
- Taste the dressing before adding honey; lime juice can vary in tartness.
- For an extra kick, consider adding a pinch of red pepper flakes to the dressing.
- Serve this coleslaw as a refreshing side dish with grilled meats or as a standalone snack.