Cabbage Salad With Apples and Peanuts

Prepare the Cabbage: Start by washing the green cabbage thoroughly. Remove any damaged outer leaves and cut the cabbage into quarters. Place each quarter flat on a cutting board and finely shred the cabbage using a sharp knife or a mandoline slicer. Aim for thin strips to promote a pleasant texture in the salad. Transfer the shredded cabbage to a large mixing bowl.

Dice the Apples: Take the two apples, remove the cores, and cut them into small, bite-sized cubes. It’s best to leave the skin on for added texture and nutrition. Add the diced apples to the bowl with the cabbage, mixing gently to combine.

Chop the Peppers and Cilantro: Finely chop the red bell pepper and fresh cilantro, adding them to the mixing bowl with the cabbage and apples. The bell pepper will add a pop of color and a sweet crunch, while the cilantro contributes a revitalizing herbal note.

Prepare the Dressing: In a smaller bowl, whisk together the olive oil, apple cider vinegar, and honey until well combined. Season the dressing with salt and pepper to taste. The dressing should be tangy and slightly sweet, which complements the cabbage and apples beautifully.

Combine All Ingredients: Pour the dressing over the cabbage, apples, and other ingredients in the mixing bowl. Using salad tongs or two large forks, toss everything together gently but thoroughly, making sure that the dressing evenly coats all the ingredients.

Add Peanuts: Finally, fold in the roasted peanuts, being careful not to crush them too much. The peanuts will add a delightful crunch and nuttiness that balances the other flavors in the salad.

Serve: Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature, and enjoy this invigorating Brazilian salad as a side or light meal.