Photo By Karen K. Will
Garnish this dish with a sprinkling of chopped peanuts for added flavor and crunch.
Ingredients
- 1 small head cabbage, chopped
- 2 carrots, shredded
- 1/2 red onion, diced
- 1 small red bell pepper, diced
- Pesto:
- 1/2 cup unsalted dry roasted peanuts, plus more for garnish
- 2 garlic cloves, peeled
- 1 cup tightly packed basil leaves
- 1/4 cup tightly packed mint leaves
- 1/2 cup tightly packed cilantro leaves
- 1 teaspoon salt
- Juice of 1 lime
- 1/2 cup peanut, sesame, or olive oil, or combination
- 1 teaspoon chile sauce
Directions
- Rinse the cabbage in a colander and set in the sink to drain. Sprinkle 1 teaspoon of salt over the cabbage and let drain for 15 to 30 minutes. Place the carrots, onions, and bell pepper in a large bowl and set aside.
- Place the peanuts and garlic in the bowl of a food processor and pulse until minced, but not a paste. Transfer the mixture to a small bowl.
- Process the herbs in small batches until finely minced and add them to the bowl with peanuts. Stir in the salt, lime juice, oil, and chile sauce, mixing until well combined. Add a little more oil if necessary. The pesto should be loose but not excessively oily. Let the pesto sit for 15 minutes; taste and season with more salt if necessary.
- Dump the cabbage onto a clean tea towel and press to dry. Transfer to the bowl with the carrots, onions, and peppers. Toss to combine. Add amount of pesto to taste (save excess in refrigerator for up to 3 days—great on pizza!). Loosen the sauce with more lime juice if necessary, and season with salt if needed. Refrigerate for at least an hour before serving. To serve, garnish with additional chopped peanuts.
