Asian Coleslaw

Ingredients

• 1 tablespoon creamy peanut butter 
• 6 tablespoons vegetable oil 
• 0.5 teaspoon sesame oil dark toasted ()
• 4 tablespoons seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon of sugar to regular rice vinegar)
• 8 cups cabbage green thinly sliced (Napa, , purple, or a combination)
• 1 cup carrots grated
• 0.5 cup peanuts salted shelled peeled toasted
• 0.5 cup cilantro leaves fresh chopped
• 2  green onions thinly sliced

Equipment

• bowl
• frying pan
• whisk
• wooden spoon

Directions

1. Place peanut butter in a medium bowl.
2. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth.
3. Whisk in the seasoned rice vinegar and do a taste test.
4. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)
5. Toast the peanuts: Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting.
6. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn.
7. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas.
8. Remove peanuts from pan to a dish.
9. Toss the salad together: In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional garnishes, such as a little chopped cilantro or green onions.
10. Right before serving, mix in the dressing.