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Bean And Peanut Spicy Coleslaw
Ingredients
- 1 lb Cabbage
- 1 c. Blackeye peas, cooked & liquid removed
- 2 x Pickled jalapeno peppers, chopped
- 1/2 c. Dry roasted peanuts, minced
- 4 Tbsp. Wine vinegar
- 2 Tbsp. Soy sauce
- 1 tsp Ginger
- 2 Tbsp. Sesame oil
- 6 Tbsp. Peanut oil salt & pepper to taste
Directions
- Combine cabbage, blackeye peas and chopped jalapenos in large container.
- In small bowl whip together vinegar, soy, ginger and sesame oil. Add in oil in thin stream, whisking till dressing is combined and emulsified.
- Pour dressing over coleslaw and toss well to coat. Cover & chill.
- Top with peanuts to serve.
- Note: The original recipe called for the peanuts to be added with the main ingredients. I felt this made them mushy and flavorless after the salad had been chilling a while. Adding them at serving time provided a pleasant contrast of flavor and texture. - N.B.
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