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🍽️ Crunchy Red Cabbage Salad with Peanuts

277 kcal · 30 min · 4 servings

Ingredients

• 70 g peanuts
• 350 g red cabbage
• 1 small red onion (30 g)
• 2 apples
• 0.5 lemon (juice)
• 3 carrots
• 1 handful herbs (cilantro, mint)
• 10 g ginger (1 piece ginger)
• 3 tbsp gochujang (Korean spice paste; Asian market)
• 2 limes (juice)
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp sesame oil
• salt
• pepper

Instructions

1. 1. Heat a pan over medium heat.
2. 2. Roast the peanuts in the pan for three minutes without oil.
3. 3. Remove the pan from the heat and let the nuts cool down.
4. 4. Coarsely chop the cooled peanuts.
5. 5. Remove the outer leaves of the red cabbage and wash it thoroughly.
6. 6. Shake the cabbage dry.
7. 7. Cut the red cabbage into thin strips.
8. 8. Peel the onion and dice it finely.
9. 9. Wash the apples and cut them into quarters.
10. 10. Remove the core from the apple quarters.
11. 11. Cut the apple flesh into thin sticks or grate it.
12. 12. Toss the apple pieces with lemon juice.
13. 13. Peel the carrots.
14. 14. Cut the carrots into thin sticks or grate them.
15. 15. Wash the herbs and shake them dry.
16. 16. Set aside a few nice herb leaves for later.
17. 17. Chop the rest of the herbs finely.
18. 18. Place all prepared ingredients into a large bowl.
19. 19. Add half of the chopped peanuts.
20. 20. Peel the ginger and grate it finely.
21. 21. Whisk the spice paste with the grated ginger.
22. 22. Add lime juice, soy sauce, honey, and sesame oil to the mixture.
23. 23. Stir in one to two tablespoons of water.
24. 24. Whisk the sauce until smooth.
25. 25. Season the sauce with salt and pepper.
26. 26. Pour the sauce over the salad ingredients.
27. 27. Toss everything well together.
28. 28. Divide the salad onto plates.
29. 29. Sprinkle the remaining peanuts over the top.
30. 30. Garnish the salad with the reserved herb leaves.
31. 31. Serve the salad.

Nutrition per serving

• kcal: 277
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 27 g