Cabbage and lime salad with roasted peanuts

Nominated for a 2011 IACP Cookbook Award in the American category. For a list of all the finalists check out our IACP Finalists' Guide.

Recipe from Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee (Clarkson Potter, 2009)

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Time: 2 hours resting, 15 minutes preparation

• 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-inchwide ribbons (about 4 cups, loosely packed)
• 1 lime, segmented
• 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 tablespoon peanut oil
• 1/2 cup roasted unsalted peanuts, coarsely chopped
• Freshly ground black pepper

1. 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.

2. 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.)

3. 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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