1jalapenostem and seeds removed (less depending on desired spice)
slaw:
6cupsraw crunchy vegetableschopped small (I used equal portions broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery)
1cuproasted peanuts
Instructions
To make the dressing, combine all dressing ingredients in the blender and blend until smooth.
Toss with veggies and peanuts.
Serve cold. Best if eaten immediately, but it will keep in an air tight container in the refrigerator for about a day.