Leslies Peanut Slaw
Try this Leslies Peanut Slaw recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon brown sugar
- 2 tablespoons fresh ginger grated
- 3 tablespoons rice wine vinegar
- 1 medium head of green cabbage (use half if you have a part cored and shredded
- 1/2 cup unsalted roasted peanuts (you can purchase them th or toast raw peanuts over medium heat in a dry heavy bottomed pan until fragrant, about 5 minutes)
- 1 14 ounce can of black eyed peas unseasoned, drained and rinsed
- 1/2 cup cilantro leaves roughly chopped
- 2 pickled jalapenos/green chiles (cans may be found in the i finely minced
- 2 cloves of garlic grated
- 1/4 cup vegetable oil or other light unflavored oil such a
- Carbohydrate 10.6046325105418 g
- Cholesterol 0 mg
- Fat 2.40890000031007 g
- Fiber 1.06100000113265 g
- Protein 1.68939000334958 g
- Saturated Fat 0.342250000045825 g
- Serving Size 1 1 Serving (102g)
- Sodium 8.80300001083028 mg
- Sugar 9.54363250940915 g
- Trans Fat 0.168580000136646 g
- Calories 70 calories
Combine all ingredients in a large bowl. Combine all ingredients except vegetable oil in a small bowl with a whisk. 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 Pour dressing over slaw mixture and toss to combine. Let chill in the fridge at least 2 hours prior to serving for flavors to combine and cabbage to just slightly soften. Enjoy!
