I’m a big fan of cabbage and love finding new ways to eat it. Cabbage is wonderfully inexpensive and goes a long way. I made this for Tuesday and have already made it again to go with our Thanksgiving leftovers. The lime is refreshing and tart, the peanuts add a sweet crunch, and the edamame and some extra protein. This slaw also incorporates spinach which is a lovely addition adding not only color but vitamins, iron and calcium.
This recipe mixes salt with the cabbage and rests for one to two hours, which was a new-to-me technique to help soften the cabbage so it’s not quite so crunchy. If you don’t have time you can skip this step or just do it for as long as you have time for.
Adapted from Smitten Kitchen
- 1/4 head red cabbage, thinly sliced
- 1/4 head green cabbage, thinly sliced
- 1 tsp kosher salt
- 2 cups spinach, roughly chopped
- 2 cups frozen edamame, thawed
- 1 1/2 limes, juiced
- 2 tsp Dijon mustard
- 3/4 tsp cumin
- 1/4 cup canola oil
- 1 cup unsalted peanuts, toasted and chopped
In a large colander, mix sliced cabbage with kosher salt. Let sit 1 to 2 hours.
In a large bowl, toss together cabbage, spinach and edamame. Whisk together lime juice, mustard, cumin and oil. Pour dressing over slaw just before serving and toss to mix. Top with toasted peanuts.