Snapguide
STEPS
INGREDIENTS
Gather your ingredients: salt, olive oil, limes, cherry tomatoes, cabbage, jalape\u00f1o chile and cilantro

Gather your ingredients: salt, olive oil, limes, cherry tomatoes, cabbage, jalapeño chile and cilantro

Cut a small basket of cherry tomatoes into quarters.

Cut a small basket of cherry tomatoes into quarters.

Pan roast 1 1/2 cups of raw unsalted peanuts on low-medium heat for 5-10 minutes. Stir regularly until they have some color.

Pan roast 1 1/2 cups of raw unsalted peanuts on low-medium heat for 5-10 minutes. Stir regularly until they have some color.

Cut the cabbage in half and remove the core.

Cut the cabbage in half and remove the core.

Finely cut half a cabbage.

Finely cut half a cabbage.

Dice 1 jalape\u00f1o pepper.

Dice 1 jalapeño pepper.

Dice 3/4 cups of cilantro.

Dice 3/4 cups of cilantro.

Combine the cilantro, jalape\u00f1o, cabbage and cherry tomatoes in a bowl.

Combine the cilantro, jalapeño, cabbage and cherry tomatoes in a bowl.

Cut the limes in half.

Cut the limes in half.

Juice the limes into a bowl. Then add 2 tablespoons of olive oil.

Juice the limes into a bowl. Then add 2 tablespoons of olive oil.

Add a 1/4 teaspoon salt. Mix the liquid.

Add a 1/4 teaspoon salt. Mix the liquid.

Add the liquid to the cabbage. You can add the peanuts now. But, I'd advise waiting to add them until you're ready to serve the cole slaw to keep them crispy.

Add the liquid to the cabbage. You can add the peanuts now. But, I'd advise waiting to add them until you're ready to serve the cole slaw to keep them crispy.

Serve and enjoy!

  • 1/2c unsalted raw peanuts
  • 1/2c cabbage
  • 1.0c Basket of cherry tomatoes, washed and halved
  • 1.0c jalapeno chile, seeded and diced
  • 3/4c cilantro, chopped
  • 1/4c freshly squeezed lime juice
  • 2.0Tbsp Olive oil
  • 1/4tsp Salt