Ingredients

Scale

Salad:

¼ green cabbage or chinese cabbage, cored and shredded
1 Tablespoon peeled and minced ginger
A large handful of herbs such as mint, basil, dill, or cilantro (or any combination)
3 scallions trimmed and finely minced

Dressing:

4 Tablespoons neutral oil
2 large shallots peeled, trimmed, and finely sliced
2 garlic cloves minced
1–2 fresh thai bird chiles, minced (optional)
⅓ cup roasted peanuts
2 tablespoons packed light brown sugar
juice of 2 limes
3 tablespoons soy sauce
fresh ground pepper

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Instructions

Wash and drain the shredded cabbage (this helps drain some of the bitterness that cabbages may have but this step is optional).
Place the shredded cabbage, minced ginger, scallions, and herbs into a large bowl and set aside.
Heat a medium sized pan over medium high heat, add the oil and shallots, and stir fry the shallots for 3-4 mins until starting to caramelize and golden (adjust the heat down if the shallots start to turn brown too quickly).
Add the garlic and chilies and stir fry for 10 seconds until fragrant.
Add the brown sugar and the peanuts. Cook for a minute to toast the peanuts and bring out the flavor. Turn off the heat. Add the lime juice, soy sauce, and season with black pepper.
Scrape the peanut sauce over the shredded cabbage mixture. Gently mix with a spatula and transfer to a serving platter. Serve Crunchy Cabbage Slaw immediately.

Notes

*Feel free to use different nuts such as almonds, pine nuts, or even sunflower seeds if you are allergic to nuts.

*You can make this ahead of time by making the peanut dressing and keeping it separate in the fridge. Then toss all of the vegetables with the dressing when you are ready to serve. The warmth of the dressing helps coat the salad and wilts the cabbage a bit in a good way. Warm the dressing up again for a couple minutes on the stove or microwave if yours is cold.

Keywords: healthy, slaw, salad, cabbage, peanuts, crunchy, fast, vegan