Ingredients with Measurements:
- 1 small head of cabbage, thinly sliced
- 2 ripe plantains, peeled and sliced
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/2 cup roasted peanuts, chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced cabbage, red onion, red and green bell peppers, cilantro, mint, and parsley.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, cumin, salt, and pepper.
3. Heat a large skillet over medium-high heat. Add the sliced plantains and cook until golden brown on both sides, about 3-4 minutes per side.
4. Add the cooked plantains to the cabbage mixture and toss to combine.
5. Pour the dressing over the salad and toss to coat.
6. Top with chopped peanuts and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
Substitutions for ingredients:
- Instead of plantains, you can use ripe bananas or sweet potatoes.
- You can use any type of nuts instead of peanuts.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different herbs such as basil or oregano.
- Add sliced avocado for extra creaminess.
Tips and tricks:
- Make sure to slice the cabbage and vegetables thinly for easier mixing.
- Use ripe plantains for a sweeter flavor.
- Toast the chopped peanuts in a dry skillet for extra crunch.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large salad bowl or on individual plates.
- Garnish with extra herbs and chopped peanuts.
Garnishes:
- Chopped herbs
- Chopped peanuts
- Sliced avocado
Pairings:
- Grilled chicken or fish
- Rice or quinoa
Suggested side dishes:
- Roasted sweet potatoes
- Grilled vegetables
Troubleshooting advice:
- If the dressing is too tangy, add more honey to balance the flavors.
- If the salad is too dry, add more olive oil or vinegar.
Food safety advice:
- Make sure to wash all vegetables before slicing and using.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
- Cabbage and plantains are commonly used in African cuisine.
Flavor profiles:
- Sweet and savory with a tangy dressing.
Serving suggestions:
- Serve as a side dish or as a main course with added protein.
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