Name: Fresh Cucumber & Cabbage Salad with Roasted Peanuts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4 as a side dish
Ingredients: ½ cucumber; ¼ white cabbage; 2 tbsp skinless roasted peanuts (or use cashews); 1 small bunch of fresh coriander; 2 tbsp apple cider vinegar; 5 tsp soft brown sugar; 1 heaped tsp Kashmiri chilli powder (or ½ tsp of any other chilli powder)

Fresh Cucumber & Cabbage Salad with Roasted Peanuts

A bowl of fresh cucumber and cabbage salad topped with roasted peanuts and coriander

Fresh Cucumber and Cabbage Salad with Roasted Peanuts: I originally created this salad to accompany The Ultimate Beef Rendang Recipe, but its sharp, sweet and fresh flavours make it a great side in its own right. Cucumber and cabbage bring crunch and lightness, while the roasted peanuts add depth and richness. The chilli-spiked dressing lifts everything with just the right amount of heat. It’s especially good alongside grilled meats or simply spiced dishes, where it brings balance and brightness to the plate.

Serves 4 as a side dish

Ingredients

½ cucumber
¼ white cabbage
2 tbsp skinless roasted peanuts (or use cashews)
1 small bunch of fresh coriander
2 tbsp apple cider vinegar
5 tsp soft brown sugar
1 heaped tsp Kashmiri chilli powder (or ½ tsp of any other chilli powder)

Method

How to Make Fresh Cucumber and Cabbage Salad with Roasted Peanuts

To make the dressing, combine the cider vinegar and sugar in a small pan with 4 tablespoons of water. Simmer gently for around 5 minutes until slightly syrupy. Remove from the heat and stir in the chilli powder.
Cut the cucumber as finely as possible using a mandolin. Remove the core from the cabbage and slice just as finely. Combine both in a bowl, add the chopped fresh coriander, then toss everything together with the dressing and the peanuts.

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Jorge 'The Butcher' Thomas

Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating. In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival. Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas, and their three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.