Leslie'S Peanut Slaw

• For the slaw base:
• 1 medium head of green cabbage (use half if you have a particularly large cabbage), cored and shredded
• 1/2 cup unsalted roasted peanuts (you can purchase them this way, or toast raw peanuts over medium heat in a dry heavy-bottomed pan until fragrant, about 5 minutes)
• one 14-ounce can of unseasoned black-eyed peas, drained and rinsed
• 1/2 cup fresh cilantro leaves, roughly chopped
• For the sweet and spicy dressing:
• 1 teaspoon toasted sesame oil
• 2 pickled jalapenos/green chiles (cans may be found in the International Foods or Mexican Food aisle), finely minced
• 2 tablespoons grated fresh ginger
• 2 cloves of garlic, grated
• 1 tablespoon brown sugar
• 3 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1/4 cup vegetable oil or other light unflavored oil such as grapeseed or canola
• Salt and pepper, to taste

1. Combine all ingredients in a large bowl.
2. In a small bowl, use a whisk to combine all ingredients except for the oil. Slowly drizzle in oil, continuing to whisk the mixture, until slightly thickened, as you would do with a vinaigrette. Add salt and pepper to taste
3. Pour dressing over slaw mixture and toss to combine. Let chill in the fridge for 2 or 3 hours prior to serving so that the flavors combine and the cabbage just slightly softens.

base, head of green cabbage, peanuts, blackeyed peas, fresh cilantro, sesame oil, green chiles, ginger, garlic, brown sugar, rice wine vinegar, soy sauce, vegetable oil, salt

Taken from food52.com/recipes/26387-leslie-s-peanut-slaw (may not work)