A country classic goes uptown

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 “new American eclectic” restaurant (named for the fathers of the original partners) serves lots of contemporary sandwiches -- such as grilled salmon BLT. Chef and co-owner Doug Eifert developed this spicy-sweet Asian-influenced slaw to serve on the side. The nappa and red cabbages give it a great fresh look.

Total time: 40 minutes

Servings: 6 to 8

1/3cup rice wine vinegar

1/3cup 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)

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

2. In 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.