Recipe: Summer Peanut Slaw From the Kitchen Window column
NPR logo Summer Peanut Slaw

Summer Peanut Slaw

Mint, cilantro and masala are the flavors of this slaw. The peanuts add texture and crunch, and the spicy dressing gives this simple salad star power. This recipe is adapted from Masala Farm: Stories and Recipes from an Uncommon Life in the Country by Suvir Saran, Raquel Pelze and Charlie Burd (Chronicle Books 2011).

Courtesy of Ben Fink
Summer Peanut Slaw
Courtesy of Ben Fink

Makes 6 servings

3/4 inch piece fresh ginger, peeled and grated

Juice of 1/2 lime

1 1/2 teaspoons citrus vinegar or white wine vinegar

1 1/2 teaspoons sugar

3/4 teaspoon chaat masala*

1/4 teaspoon toasted cumin

Pinch of cayenne pepper

2 teaspoons kosher salt

1/4 teaspoon ground black peppercorns

9 scallions, thinly sliced, white and green parts

1 jalapeno, seeded and finely chopped (optional)

1 pint cherry or grape tomatoes, halved

1/2 cup finely chopped fresh cilantro

2 tablespoons finely chopped fresh mint leaves

1/2 head green cabbage, halved, cored and finely sliced

3/4 cup chopped roasted peanuts

In a large bowl, whisk together the ginger, lime juice, vinegar, sugar, chaat masala, toasted cumin, cayenne, salt and pepper. Add the scallions, jalapeno, tomato, cilantro and mint leaves and toss to combine. Add the cabbage and toss, making sure to coat thoroughly with the other ingredients. Sprinkle with the peanuts and serve immediately. Or, cover and refrigerate the salad for up to 4 hours, then sprinkle with peanuts just before serving.

*Available at Indian markets