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Coleslaw with Peanuts
and Cilantro

Hisako Ray
Drying shredded cabbage in an open oven helps
to bring out the natural sweetness of the cabbage.

Ingredients

  • 1 + 1/10 lb. (500 grams or 17 1/2 oz.) or 1/3 cabbage, shredded
  • 1 + 1/2 tbsp. sugar
  • 2 tbsp. lemon juice
  • 1/8 tsp. black pepper
  • 2 tbsp. mayonnaise
  • 1/4 tsp. salt
  • 1/4 ~ 1/3 cup chopped peanuts
  • 1/2 cup chopped cilantro
  1. Shred cabbage and spread it on a cookie sheet. Dry it in an oven at low temperature for about 30 minutes or longer with the oven door open 3 inches. After 30minutes , bring the bottom layer of cabbage to the top, so it will dry evenly. This prevents the salad to become too watery after the dressing is added.
  2. In a big bowl, put the shredded cabbage and sprinkle 1 + 1/2 tbsp. sugar. Mix well. (Order of what you add to the cabbage is important)
  3. Add lemon juice, mayonnaise, salt and pepper. Mix each time.
  4. Add peanuts and cilantro. Mix well.
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