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Crisp Cabbage Salad with Peanuts

23 April

2/3 cup skinned raw peanuts
1 Chinese cabbage
2-inch piece of ginger
1 tablespoon olive oil
6 shallots, finely sliced
1 garlic clove, finely chopped
2 fresh red chilies, seeded and finely chopped
1 tablespoon brown sugar
juice of 2 limes
3 tablespoons soy sauce
1 tablespoon rice vinegar
3 scallions, finely chopped
handful of fresh mint
handful fresh cilantro
sea salt and pepper

Prep Work:

  1. Preheat oven to 400 degrees. Put the peanuts in a single layer on a baking sheet, and bake for 4 minutes or until peanuts are golden brown. Remove from oven and cool then coarsely crush the peanuts with the flat side of a knife.
  2. Remove tough outside leaves from the cabbage and discard. Cut the cabbage in half and remove the heart. Finely shred the leaves and put into a large bowl. Finely slice the ginger and arrange into stacks on the work surface and finely shred into matchsticks. Set aside.
  3. Heat a large frying pan over medium-high heat and stir fry the shallots for 2 minutes or until they start to caramelize. Push the shallots to one side of the pan, and add the garlic and chili. Stir-fry for 1-2 minutes until fragrant. Add the brown sugar and half the crushed peanuts. Allow the sugar to melt and coat the peanuts. Mix everything together in the pan, remove from heat, and transfer to a bowl.


  1. Combine the lime juice, soy sauce, and rice vinegar. Pour over the caramelized shallot and peanut mixture.  Season with pepper and a pinch of salt. Check the seasoning and adjust if necessary. It will be hot, sweet, salty, and sour. Add 2 tablespoons water to thin the dressing.
  2. Just before serving, mix the shredded cabbage with the remaining shallot, scallion, and ginger. Tear the mint and cilantro, and add the cabbage. Dress the cabbage with the warm peanut dressing and serve immediately, sprinkle the remaining peanuts over the top.

Servings 4-6

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