Cabbage Slaw with Tomato and Ginger

Something supernatural happens when you combine these ingredients. The contrast of spicy and earthy flavors in this salad will dramatically alter your view of cabbage. This is one of my favorite recipes that I crave at least once a week!

This recipe can be fully prepared and kept in an airtight container in the fridge and served within 2 hours.

Serves 4

Ingredients:
2 c. green cabbage, sliced as thinly as possible
1 large, ripe tomato (or 2 plum tomatoes), cut into 1/2-inch cubes
1 small bunch watercress
1/4 c. unsalted roasted peanuts, chopped
2 T. dried unsweetened coconut
1/3 c. grated fresh young ginger or 3 1/2 T. minced, fresh ginger
4 T. fresh lime juice (accept no substitute!)
1 T. light brown sugar
2 t. kosher salt, or to taste
2 T. toasted sesame seeds


To prepare:
1. Cut off and discard the bottom 1/2" of the watercress stems and discard. Then chop the entire bunch, including the remaining stems, into 1" pieces. Transfer to a medium bowl and add the cabbage, tomato, peanuts, and coconut.

2. In a small bowl, combine the lime juice, ginger, and sugar, stirring until the sugar dissolves. Pour over the salad and toss well until the vegetables are coated. Sprinkle the salad with sesame seeds and serve at room temperature, or refrigerate up to 2 hours and serve chilled.

Note: For a delicious alternative substitute fresh baby spinach for the watercress.