Leave it to the Lee Brothers to come up with a brilliantly fresh spin on your typical coleslaw. This is the 2nd recipe I have tried from their Simple Fresh Southern: Knockout Dishes with Down-Home Flavor book and I promise you it does not disappoint!
This winter salad is absolutely delicious! I served this at a football tailgate this past weekend and everyone raved about it. Many made the comment that it was "so different". And different it is (in a great way)! Cumin and lime always go well together but it's very unexpected when paired with cabbage, peanuts and baby spinach.
It doesn't hurt that this salad is beautiful too. So the extra time required to prep the cabbage is definitely worth it.
1/2 small red cabbage, trimmed, cored, and shredded (about 6 cups)
1/2 small green cabbage, trimmed, cored, and shredded (about 6 cups)
1 tablespoon kosher salt, plus more to taste
1 bunch fresh baby spinach, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed)
1/4 cup fresh lime juice (from about 2 small limes)
1 tablespoon Dijon or other salty prepared mustard
1/2 teaspoon ground cumin
1/4 cup plus 1 tbsp peanut oil
1/2 cup roasted unsalted peanuts, coarsely chopped
Freshly ground black
In a large bowl, toss the shredded red and green cabbage with the salt. Transfer the cabbage to a colander, place it over the bowl and let it drain for 2 hours.
Discard the salty water in the bowl. Rinse and dry the bowl and return the cabbage to it. (Covered, salt-wilted cabbage will keep for a couple days in the fridge.)
Add the spinach to the cabbage and scatter the lime segments over the top. In a medium bowl, whisk the lime juice, mustard and cumin together. Add the peanut oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and add the roasted peanuts. Season to taste with salt and black pepper. This salad is best served immediately, but leftovers will keep for a day or two in the refrigerator.
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