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
Test Kitchen Notes
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
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Ingredients
- For the slaw base:
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1
medium head of green cabbage (use half if you have a particularly large cabbage), cored and shredded
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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)
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one
14-ounce can of unseasoned black-eyed peas, drained and rinsed
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1/2 cup
fresh cilantro leaves, roughly chopped
- For the sweet and spicy dressing:
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1 teaspoon
toasted sesame oil
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2
pickled jalapeños/green chiles (cans may be found in the International Foods or Mexican Food aisle), finely minced
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2 tablespoons
grated fresh ginger
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2
cloves of garlic, grated
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1 tablespoon
brown sugar
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3 tablespoons
rice wine vinegar
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1 tablespoon
soy sauce
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1/4 cup
vegetable oil or other light unflavored oil such as grapeseed or canola
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Salt and pepper, to taste
Directions
- For the slaw base:
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Combine all ingredients in a large bowl.
- For the sweet and spicy dressing:
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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
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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.
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