Boiled Peanut Salad

By

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

From Chef Vishwesh Bhatt of Snackbar in Oxford, Mississippi

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  • 1

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

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.

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