Bolivian Peanut and Cabbage Slaw

Amanda McKillop

This vibrant Bolivian Peanut and Cabbage Slaw is inspired by a traditional Bolivian dish known as 'Ensalada de Maní.' It combines the earthiness of toasted peanuts with the sharp crunch of cabbage, brought to life with lime juice and a gentle heat from fresh chilies. It’s perfect as a side with grilled meats, empanadas, or as a refreshing salad on a warm day.

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Prep Time 20

Cook Time 10

Total Time 30

Course Salad

Cuisine Latin American / Caribbean

Servings bowls

Calories 272 kcal

Equipment

Chef's Knife
Cutting board
Large mixing bowl
Small saucepan
Wooden spoon
Blender or Food Processor (optional)
Citrus Juicer

Ingredients

For the Slaw:

4 cups green cabbage very thinly sliced, preferably Napa or savoy
1 cup carrots julienned or grated
½ cup red onion very thinly sliced
1 medium jalapeño seeded and finely minced
½ cup fresh cilantro leaves chopped

For the Peanut Dressing:

¾ cup dry roasted unsalted peanuts lightly crushed or coarsely ground
3 tablespoons fresh lime juice about 2 limes
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 clove garlic minced
¼ teaspoon salt to taste
⅛ teaspoon freshly ground black pepper

Instructions

Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage, carrots, red onion, jalapeño, and cilantro. Toss gently to mix evenly and set aside.
Toast the Peanuts: In a small saucepan over medium heat (350°F / 175°C), lightly toast the crushed peanuts for 3–4 minutes until fragrant and just golden. Shake the pan occasionally to prevent burning. Remove from heat and let cool slightly.
Make the Peanut Dressing: In a bowl, whisk together lime juice, olive oil, white wine vinegar, minced garlic, salt, and black pepper. Stir in the toasted peanuts (reserve a tablespoon for garnish). For a smoother consistency, you can pulse this dressing in a blender for 10–15 seconds.
Combine and Toss: Pour the peanut dressing over the cabbage mixture and toss thoroughly until everything is well coated. Let sit for 5–10 minutes at room temperature to allow the flavors to marry.
Final Touch: Before serving, sprinkle the reserved peanuts over top for added texture and visual appeal.

Notes

For a nuttier depth, substitute part of the lime juice with orange juice or add a dash of toasted sesame oil.
If you’re allergic to peanuts, try roasted sunflower seeds or cashews instead.
To mellow out the red onion, soak it in a little vinegar for 5 minutes before adding to the slaw.
Add shredded rotisserie chicken or grilled shrimp to turn this slaw into a main dish.

Nutrition

Calories: 272kcalCarbohydrates: 17gProtein: 8gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 298mgPotassium: 467mgFiber: 6gSugar: 6gVitamin A: 5594IUVitamin C: 37mgCalcium: 65mgIron: 1mg

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