The Olive Bin

Lime & Peanut Coleslaw

In a skillet or oven, roast the peanuts 5-10 minutes at 350 degrees, shaking the pan once or twice and cooking until peanuts are golden and toasted. Cut the cabbage into two quarters and cut out the core; using a knife, shred each quarter into whisker-thin slices. Combine the cabbage, tomatoes, jalapeno, and cilantro in a bowl. Add the olive oil to the mixture and gently stire. Just before serving, fold in the peanuts (be sure to not add in to early or they will lose their crunch). Salt and pepper to taste. Serve immediately.
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Ingredients

1 1/2 C unsalted raw peanuts
1/2 of a medium-large cabbage
1 basket of small cherry tomatoes, washed and quartered
1 jalapeno pepper, seeded and diced
3/4 C cilantro, chopped
1/4 C of The Olive Bin's Lime Olive Oil

Directions

  1. In a skillet or oven, roast the peanuts 5-10 minutes at 350 degrees, shaking the pan once or twice and cooking until peanuts are golden and toasted.
  2. Cut the cabbage into two quarters and cut out the core; using a knife, shred each quarter into whisker-thin slices. Combine the cabbage, tomatoes, jalapeno, and cilantro in a bowl. 
  3. Add the olive oil to the mixture and gently stire. Just before serving, fold in the peanuts (be sure to not add in to early or they will lose their crunch). Salt and pepper to taste. Serve immediately.

Associated Products

Lime Olive Oil
Lime Olive Oil
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