Name: Peanut coleslaw Recipe
Total time: 40 min
Yield: Serves 6 to 8
Ingredients: 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)

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By Cindy Dorn

July 2, 2003

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.