Crunchy Peanut Slaw
One big bowl of slaw serves at least eight. I'd use cashews instead of peanuts. A little healthier fat, but it's my preference.
1 medium head green cabbage
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper
1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper. Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness. Toss with the cabbage. Garnish with a few more peanuts and serve.
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