Bean And Peanut Spicy Coleslaw Recipe

• 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

1. Combine cabbage, blackeye peas and chopped jalapenos in large container.
2. In small bowl whip together vinegar, soy, ginger and sesame oil.
3. Add in oil in thin stream, whisking till dressing is combined and emulsified.
4. Pour dressing over coleslaw and toss well to coat.
5. Cover & chill.
6. Top with peanuts to serve.
7. Note: The original recipe called for the peanuts to be added with the main ingredients.
8. I felt this made them mushy and flavorless after the salad had been chilling a while.
9. Adding them at serving time provided a pleasant contrast of flavor and texture.
10. - N.B.

cabbage, blackeye peas, jalapeno peppers, peanuts, vinegar, soy sauce, ginger, sesame oil, peanut oil salt

Taken from cookeatshare.com/recipes/bean-and-peanut-spicy-coleslaw-80891 (may not work)