Lime Jalapeño Slaw with Peanuts

Here's another recipe from Suvir Saran, the writer of American Masala. (And this blog!) God, how I love this one. I've made it at least four times in the past few months, and it's decidedly addictive. I've simplified the original recipe - omitting a few things that aren't easy to find here, changing the quantities slightly. And still, it's so good. I can't imagine it being any better than this! It goes perfectly with a piece of chicken or fish, but it's also really nice on its own. It's sour, spicy, vibrant, crunchy and fresh, and I just can't get enough of it!

Lime Jalapeño Slaw with Peanuts
Serves 2

500 ml (2 cups) finely sliced cabbage (more or less - it's not exact)
the juice of 1 lime
2-3 cm fresh ginger, peeled and minced
1,5 tbsp white wine vinegar
1,5 tbsp sugar
1/2 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp flaky sea salt
1/4 tsp black pepper
1 jalapeño pepper, finely minced
200 g cherry tomatoes, halved
1 small red onion, thinly sliced
1 bunch of fresh coriander, chopped
handful of toasted peanuts, chopped

Mix ginger, lime, vinegar, sugar, cumin, cayenne pepper, salt and black pepper in a large bowl. Add the cabbage, onion, jalapeño, tomatoes and coriander, and stir so that everything is nicely coated. Top with the peanuts and serve!

Recipe in Swedish:
Kålsallad med lime, chili och jordnötter