Instructions: Combine cabbage, blackeye peas and minced jalapenos in large container.

In small bowl whip together vinegar, soy, ginger and sesame oil. Add oil in thin stream, whisking until dressing is combined and emulsified.

Pour dressing over coleslaw and toss well to coat. Cover & refrigerate.

Top with peanuts to serve.

Note: The original recipe called for the peanuts to be added with the main ingredients. I felt this made them mushy and flavorless after the salad had been chilling a while. Adding them at serving time provided a pleasant contrast of flavor and texture. - N.B.

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