Sunday, February 5, 2012

Cabbage and Cucumber Slaw with Roasted Peanuts

I haven't had the time to spend as much time cooking as I would like to lately. One of the consequences of this is I feel like the vegetable situation is getting out of control. In particular, the bowling ball sized red cabbage has become my nemesis (especially after it turned a bowl of soup purple!). While cooked cabbage seems to be less my style, this raw cabbage slaw came out great ... and that's a good thing as the cabbage seems to multiply immediately after it's sliced!

One year ago: Shrimp and Avocado in Tamarind Sauce
Two years ago: Chocolate Souffle Cupcakes with Mint Cream (still a winner!)

Cabbage and Cucumber Slaw with Roasted Peanuts (from 660 Curries)

1 small head cabbage, thinly shredded
1 large English cucumber, ends trimmed off, peeled, cut in half lengthwise, seeds scooped out, thinly sliced crosswise.
1/2 cup shredded fresh coconut or 1/4 cup shredded dried unsweetened coconut, covered with 1/4 cup boiling water, soaked for 15 minutes, and drained
1/4 cup finely chopped fresh cilantro
1 tbsp sugar
1 tsp coarse salt
1/2 cup peanuts
2 tbsp canola oil
1 tsp black or yellow mustard seeds
1/4 tsp ground asafetida (I subbed lime zest)
juice of 1 lime

1. Combine cabbage, cucumber, coconut, cilantro, sugar, and salt in a large bowl.
2. Heat a small skillet over medium-high heat. Toss peanuts. Transfer to mortar and pound until they have consistency of coarse breadcrumbs.
3. Heat oil in skillet over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping, about 30 seconds. Remove pan from heat and sprinkle in asafetida. Add to cabbage mixture.
4. Add lime juice and stir salad well. Serve cold or at room temperature.

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