Lime and Peanut Coleslaw
Serves 6 as a side dish
Adapted from by Heidi Swanson

You can leave out the jalapeno if you like it milder. The raw peanuts roasted will give great flavor, but I’m sure you could use roasted unsalted peanuts too. You also could substitute flat leaf parsley for the cilantro.

1-1/2 cups unsalted raw peanuts
½ of a medium large napa cabbage (you could use any cabbage for this recipe)
1 small basket of cherry tomatoes, washed and quartered
1 jalapeno chile, seeded and diced
¾ cup of cilantro, chopped

1/4 cup fresh squeezed lime juice
2 tablespoons olive oil
¼ teaspoon of sea salt or kosher salt

In a skillet roast the peanuts for 5 to 10 minutes, shaking the pan a couple of times, until golden and toasted.

Cut the cabbage into two quarters and cut out the core, Using a knife, shred each quarter into super thin slices. You want the cabbage to be bite sized and thin, so if any pieces look awkwardly long you can cut them in half. Combine the cabbage, tomatoes, jalapeno (if using) and the cilantro in a bowl.

In a separate bowl combine the lime juice, olive oil and salt. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts. (If you add them too early they will lose some of their crunch.) Taste and adjust with more salt if needed.