Crunchy Asian Slaw

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 20
• 3 tablespoons olive oil
• 2 cups unsalted dry roasted peanuts
• 1 cup rice wine vinegar
• 1/2 cup sesame oil
• 1/4 cup honey
• 4 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 large head cabbage, cored and shredded (about 3 1/2 pounds)
• 1 head red cabbage, cored and shredded (about 1 1/2 pounds)
• 2 cups sliced red onions
• 1 cup chopped green onions (green part only) or 1 cup scallion (green part only)
• 1 cup loosely packed fresh cilantro leaves
• 1/2 teaspoon cayenne

Recipe

• 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.
• 2 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.
• 3 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.