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Categories: Quick and easy, Salads, Vegetarian

Peanut coleslaw

Peanut coleslaw
Los Angeles Times

Dear SOS: This past weekend we had dinner at Ed & Fred's Desert Moon Restaurant in Lexington, Ky. Everything was outstanding, and their peanut coleslaw was fabulous! Can you get the recipe? Shirley Kline Rolling Hills Estates Dear Shirley: This ... Read more

Total time: 40 minutes | Serves 6 to 8
  • 1/3 cup rice wine vinegar
  • 1/3 cup peanut butter
  • 3 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon lime juice
  • 2 teaspoons chopped garlic
  • 3 cups nappa cabbage, sliced thin
  • 3 cups red cabbage, sliced thin
  • 3 cups bok choy, sliced thin
  • 2 cups red bell pepper, julienned
  • 1 cup (about 2 large) chopped poblano chiles
  • 1 cup chopped red onion
  • 4 jalapeno peppers, seeded and chopped fine
  • 1 cup peanuts (optional)

Step 1Place the vinegar, peanut butter, brown sugar, soy sauce, sesame oil, ginger, lime juice and garlic in a mixing bowl and whisk vigorously until smooth.

Step 2In a large bowl, combine the sliced cabbages, bok choy, bell pepper, chiles, onion, jalapenos and peanuts. Pour the dressing over. Toss and serve.

Each of 8 servings:
149 calories; 5 grams protein; 19 grams carbohydrates; 4 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 205 mg. sodium.
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