If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I lived with my Aunt Leslie and Uncle Doug for a stint after college while starting professional school in Cleveland. Leslie is an incredible cook and a rare woman who still cooks a sit-down family dinner almost every night. I have seen her make this slaw many times, so I can only hope I have recreated it almost as well as she. —Emily | Cinnamon&Citrus
Food52 Review: This recipe is the perfect marriage—one that is layered, interesting, crunchy, spicy and all-around satisfying. For the love of everything that is holy, chop those peanuts before introducing them into the mix. Let it sit to soak in the flavors. Any less is a disservice. Do the right thing and you will be rewarded. —Stephanie Anderson
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
- Combine all ingredients in a large bowl.
For the sweet and spicy dressing:
- 1 teaspoon toasted sesame oil
- 2 pickled jalapeños/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
- 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
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Sesame
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Dark, Leafy Greens