Lime And Peanut Cole Slaw

• 1 1/2 cups unsalted raw peanuts
• 1/2 medium heads of cabbage or 1/2 large head of cabbage
• 1 pint cherry tomatoes, washed and quartered
• 1 jalapeno pepper, seeded and diced
• 3/4 cup cilantro, chopped
• 1/4 cup lime juice, freshly squeezed
• 2 tablespoons olive oil
• 1/4 teaspoon sea salt
• fine-grain sea salt

1. In a skillet or oven (350u0b0F.) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.
2. Cut the cabbage into two quarters and cut out the core. Using a knife, shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half . Combine the cabbage, tomatoes, jalapeno,(if using), and cilantro in a bowl.
3. In a separate bowl, combine the lime juice, olive oil and salt. Add to the cabbage mixture and gently stir to combine. Just before serving, fold in the peanuts (add them too early and they'll lose some of their crunch). Taste and adjust the flavor with more salt if needed.

peanuts, cabbage, cherry tomatoes, pepper, cilantro, lime juice, olive oil, salt, salt

Taken from www.food.com/recipe/lime-and-peanut-cole-slaw-313883 (may not work)