Spicy Cabbage Peanut Salad

Since making this salad with fried pork cutlets last month I’ve served it with roast chicken, crispy tofu, and coconut rice…it’s a winner…and a great way to take advantage of that first mint of the summer.

In a large bowl combine lots of shredded cabbage with half a cup of chopped peanuts, a chopped jalapeno, a bunch of chopped scallions, a large handful of chopped mint, some quartered grape tomatoes, the juice of two limes, a couple splashes of rice wine vinegar, olive oil, and salt to taste. Then stir it all up a half an hour ahead of time for maximum flavor.

Happy Memorial Weekend!