Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 2 cups unsalted roasted peanuts

  3. 1 cup rice wine vinegar

  4. 1/2 cup sesame oil

  5. 1/4 cup honey

  6. 4 teaspoons salt

  7. 1 teaspoon freshly ground black pepper

  8. 1 large head white cabbage (about 3 1/2 pounds), cored and shredded

  9. 1 head red cabbage (about 1 1/2 pounds), cored and shredded

  10. 2 cups sliced red onions

  11. 1 cup chopped green onions or scallions (green part only)

  12. 1 cup loosely packed fresh cilantro leaves

  13. 1/2 teaspoon cayenne

Instructions Jump to Ingredients ↑

  1. In a large, heavy skillet, heat the olive oil over medium heat. Add the peanuts and, stirring often, toast them for 5 minutes. Remove from the heat and set aside. In a medium-size mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Put the cabbage, red onions, green onions, and cilantro in a very large mixing bowl and season with the remaining 1 tablespoon salt, remaining 1/2 teaspoon black pepper, and the cayenne. Add the dressing mixture and toss to mix well and evenly. Store in large storage bags and refrigerate for at least 4 hours before serving. Keeps 1 day before getting soggy. Yield : about 20 servings


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