Cabbage Slaw with Tomato and Ginger
Something supernatural happens when you combine these ingredients. The contrast of spicy and earthy flavors in this salad may dramatically alter your view of cabbage. This is one of my favorite recipes and I crave it at least once a week.
This recipe can be fully prepared and kept in an airtight container in the fridge and served within 2 hours.
2 c. green cabbage, sliced as thinly as possible
1 large, ripe tomato (or 2 plum tomatoes), cut into 1/2-inch cubes
1 small bunch watercress, washed & dried
1/4 c. unsalted roasted peanuts, chopped
2 T. dried unsweetened coconut
4 T. fresh lime juice (no substitutions)
1/3 c. grated fresh ginger
1 T. light brown sugar
2 t. kosher salt, or to taste
2 T. toasted sesame seeds
Cut off and discard the bottom 1/2″ of the watercress stems, then chop the entire bunch, including the remaining stems, into 1″ pieces. Transfer to a medium bowl and add the cabbage, tomato, peanuts, and coconut.
In a small bowl, combine the lime juice, ginger, and sugar, stirring well until the sugar dissolves. Pour the dressing over the salad and toss to coat the vegetables. Sprinkle the salad with sesame seeds and serve at room temperature, or refrigerate up to 2 hours and serve chilled.
Note: For a delicious alternative to watercress, substitute fresh baby spinach.