+
0 (0)

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.


HAVE YOU TRIED


Frosted orange crispies
Frosted orange crispies

Scrambled eggs with garlic chives
Scrambled eggs with garlic chives

Guacamole
Guacamole

Risotto With Shrimp and Cherry Tomatoes
Risotto With Shrimp and Cherry Tomatoes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Quick and Easy

Avgolemono soup
Green panini with roasted peppers and Gruyere cheese
Arugula and pear salad
Louisiana barbecue shrimp