Cabbage salad with peanuts and mint
4 servings
140 minutes
Cabbage salad with peanuts and mint is an embodiment of French culinary sophistication, combining freshness, spiciness, and textural variety. White cabbage, lightly pickled in wine vinegar, gains a subtle tang that perfectly complements the crunchy pieces of roasted peanuts. Mint leaves add freshness and an exquisite aromatic note, while coarsely chopped olives contribute a slight saltiness to the flavor palette. The dressing made from peanut oil, vinegar, salt, and pepper binds the ingredients together, giving the dish a delicate nutty creaminess. This salad is perfect as a standalone dish for a light lunch or an elegant accompaniment to meat and fish dishes. Its rich flavor and unusual combination of ingredients make it special and memorable.
1
Chop the cabbage, salt it, add wine vinegar, and let it sit for 2 hours.
- White cabbage: 250 g
- Wine vinegar: 4 tablespoons
- Salt: to taste
2
Roast peanuts in a dry pan and crush them.
- Peanuts: 100 g
3
Chop the mint leaves.
- Mint: 1 bunch
4
Chop the olives coarsely.
- Green olives: 100 g
5
Prepare a vinegar sauce from peanut butter, wine vinegar, salt, and pepper.
- Peanut oil: 30 g
- Wine vinegar: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Combine cabbage, olives, mint, and nuts. Dress the salad and mix thoroughly.
- White cabbage: 250 g
- Green olives: 100 g
- Mint: 1 bunch
- Peanuts: 100 g
