Zesty Blistered Peanut Cherry Tomato Rainbow Coleslaw
"For anyone looking to switch up their coleslaw game this week - Lime & Blistered Peanut Coleslaw. You see cherry tomatoes in there, cilantro, a hit of jalapeño, and you can make it creamy, or not..."
-- @heidijswanson
Recipe Intro From heidijswanson

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

More from @heidijswanson


Prep time 15mins
Cook time 5mins
Serves or Makes: 8


  • 1 1/ 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.