Asian Coleslaw

Ingredients

• 1 tablespoon creamy peanut butter
• 6 tablespoons vegetable oil
• 1/2 teaspoon toasted sesame oil
• 4 tablespoons seasoned rice vinegar
• 8 cups thinly sliced cabbage
• 1 cup grated carrots
• 1/2 cup toasted, salted, shelled, peeled peanuts
• 1/2 cup chopped fresh cilantro
• 2 thinly sliced green onions or chives

Directions

1. Start with the dressing: put the peanut butter in a medium bowl. Add the vegetable oil and toasted sesame oil, then whisk until the mixture turns smooth and even. Whisk in the seasoned rice vinegar, then taste it. Depending on your preference, the saltiness of the peanut butter, and the seasoning in the vinegar, you might want a bit more vinegar, a touch of sugar, or a pinch of salt. Makes about 3/4 cup of dressing.
2. Toast the peanuts next. Even if the peanuts came roasted, a quick turn in the pan brings out more flavor. Set a small skillet over medium high heat, then add the nuts. Stay close, because they can go from golden to burnt in a blink. Stir them now and then with a wooden spoon until you see browned spots and smell that toasted peanut aroma. Transfer the peanuts to a dish.
3. To assemble the salad, combine the sliced cabbage, grated carrots, and peanuts in a large bowl, along with any optional garnishes, like chopped cilantro or green onions. Just before you serve it, toss everything with the dressing.