Slang Jang Premium PD Recipe


This popular East Texas garden-fresh relish-style salad is traditionally enjoyed over fresh-picked, seasoned and simmered black-eyed peas with golden cornbread. My friend Sarah from Texas mentioned Slang Jang with excitement. I said “Slang what?” and now we are enjoying its fresh tang together on Tece’s Beans with Cornbread Under Pressure, Baked Tortilla Chips, Cheater Baked Potatoes, Plant-Based Etouffee, and Hoppin’ John. Sarah and I are having delicious fun, adding protection and excitement to all our plant-based meals. I had to give the Honey Grove, Texas original recipe from 1888 a functional foods 2019 Protective Diet makeover and share it with our PD community. I’m bringing century-old southern American food history into modern health foodie kitchens everywhere while maintaining the original look, texture, and flavor of a Texas classic everybody likes and nobody can get enough of.

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Comments (2)

  1. posted by Marie Cayuela on September 11, 2019

    Really tasty! Can’t wait to try it on a baked potato!

  2. posted by Janice Price on September 4, 2019

    Love this condiment/dip/salad! I have made and served it twice already…first on top of hummus for a starter, and then as a topping on portobello mushroom ‘philly cheesesteak’ sandwiches. In addition to Julie’s suggestions in the recipe I think it would also be delicious mixed with beans as a cold salad, and mixed in ‘tuna’ salad, and so many more ways!

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