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Add a photoRaciónes: 12
Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 105 | |
| Calories from Fat 62 | 59% |
| Total Fat 7.27g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 240mg | 10% |
| Potassium 165mg | 5% |
| Total Carbs 7.13g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.93g | 1% |
| Protein 4.01g | 6% |
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