Boiled Peanut Salad

By LRay

The Local Palate, August/September 2014, page 56.

From Chef Vishwesh Bhatt of Snackbar in Oxford, Mississippi

Ingredients

• 1 cup boiled (shelled) peanuts*
• 1 cup very thinly sliced cabbage (mix of red and green for color)
• 1 large tomato, cored, seeded, and diced
• 1 small serrano pepper, seeded and minced
• 1 shallot, thinly sliced
• 3 tablespoons chopped cilantro
• 1 tablespoon chopped basil
• 1 1/2 teaspoons toasted and crushed cumin seed
• 2 teaspoons toasted and crushed black peppercorns
• 1 teaspoon hot sauce
• 1 teaspoon sugar
• 2 teaspoons oil
• Zest and juice of 2 limes
• Salt to taste

Details

Servings 1
Adapted from localpalatemag.com

Preparation

Step 1

Directions

Toss everything together in a nonreactive bowl. Adjust seasoning if necessary. Serve and enjoy!


*Vish boils his peanuts with salt, a pinch of turmeric, ginger, and some hot pepper…like his mother taught him.