Bean and Peanut Spicy Coleslaw

[Guest guest]

Bean and Peanut Spicy Coleslaw

 

1 lb. cabbage

1 cup blackeye peas, cooked, drained

2 pickled jalapeno peppers, minced

1/2 cup dry roasted peanuts, chopped

 

Dressing:

4 tbsps. wine vinegar

2 tbsps. soy sauce

1 tsp. ginger

2 tbsps. sesame oil

6 tbsps. peanut oil

salt and pepper to taste

 

Combine cabbage, blackeye peas and minced jalapenos in large container.

In small bowl whip together vinegar, soy, ginger and sesame oil. Add

oil in thin stream, whisking until dressing is combined and emulsified.

Pour dressing over coleslaw and toss well to coat. Cover and refrigerate.

Top with peanuts to serve.