- 11/2 cups raw peanuts
- 1 medium head cabbage
- 1 quart small cherry tomatoes
- 1 jalapeño pepper, seeded and diced, optional
- 3/4 cup chopped cilantro
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons olive oil
- Fine sea salt, To Taste
- Maple syrup, or agave, to taste
In a skillet, or oven at 350ºF, roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and blistered.
Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (if using), and cilantro in a bowl. Set side.
In a separate bowl combine the lime juice, olive oil, salt. Taste, and whisk in a teaspoon or two of sweetener if the lime is too strong for you. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too early and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.