Pairs with J. Rickards Sauvignon Blanc
A dear friend shared this recipe with me, from the Berkeley Faculty Spouses cookbook, and it has become a staple at our events. It perfectly complements anything off the grill.
1 small head cabbage
1 bunch green onions
1 bag frozen green peas (8-9 oz.)
1 jar (Marie’s) coleslaw dressing
1 can Spanish peanuts (yes, with the red skins)
Chop cabbage into half-inch pieces. Slice green onions on the diagonal, including some of the green. Place cabbage and onion in large bowl. Stir in frozen peas. Mix in enough dressing to bind all ingredients well. Refrigerate for at least 1 hour. Before serving, add in Spanish peanuts and mix well again.