Red Cabbage and Lime Slaw

Inspired by Smitten Kitchen’s Cabbage and Lime Salad with Roasted Peanuts.

1 head of purple cabbage, shredded

6 large carrots, shredded

1 small head of bok choy, cut into strips

1 tablespoon of kosher salt

1/4 cup fresh lime juice

1 tablespoon of dijon mustard

1/2 teaspoon of cumin

1/4 cup peanut oil

Directions:

Place shredded cabbage in a large colander and cover with salt. Allow to drain for at least 2 hours, until cabbage becomes slightly wilted.

Once step 1 is complete, add cabbage, carrots and bok choy to a large bowl.

In a separate bowl, combine lime juice, mustard, and cumin.

Drizzle in the peanut oil to create an emulsified dressing and coat the cabbage mixture.

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