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 of white cabbage (about 31/2 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

  12. 1 cup loosely packed fresh cilantro leaves

  13. 1/2 teaspoon cayenne

  14. 2 packages (10-ounce) small corn tortillas, julienned and fried until golden brown

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large, heavy skillet over medium heat. Add the peanuts and toast them for 5 minutes, stirring often. Remove from the heat and set aside. In a medium sized mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Put the cabbages, red onions, green onions and cilantro in a very large mixing bowl and season with the remaining black pepper and the cayenne. Add the dressing mixture and toss to distribute dressing evenly. Store in large plastic storage bags. Refrigerate for at least 4 hours before serving. Before serving, add the fried tortillas and mix well. Serve in large bowls. Yield : 20 servings


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