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Salads | |
| 1 cup Spanish peanuts 1 ounce olive oil 1 teaspoon dark chili powder 1/2 cup tahini 1/4 cup warm water 1 ounce honey 1 ounce cider vinegar Kosher salt 2 heads broccoli (including stems), roughly chopped 1 cup thinly sliced red cabbage | |
| Preheat the oven to 375 degrees F. Toss the peanuts in a bowl with the olive oil and dark chili powder. Place on a baking sheet and bake until toasted, 4 to 5 minutes. Meanwhile, in a bowl, whisk the tahini, water, honey and cider vinegar together until creamy. Season with salt. In a large bowl, toss the broccoli and cabbage with salt and set aside for 30 minutes. Add the peanuts to the bowl. Gently toss in the dressing and place in a serving bowl. | |
Unrated | |
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