Napa Cabbage and Red Cabbage Salad with Fresh Herbs and Peanuts

Ingredients

• 2 cups thinly sliced and chopped red cabbage
• 2 cups thinly sliced and chopped napa cabbage
• 1/4 cup thinly sliced green onions
• 1/2 cup roughly chopped fresh mint, cilantro, or basil leaves, or a combination of herbs
• 1/4 cup chopped peanuts
• 2 tsp. minced garlic
• 1 tsp. green Tabasco sauce, Sriracha sauce, or other hot sauce, or more, to taste
• 3 T rice vinegar, not seasoned
• 1-2 T soy sauce
• 2 T Tahini, almond butter, or peanut butter
• 2 T olive oil
• 2 T toasted sesame oil

Directions

1. Stir together the dressing ingredients, then taste it and decide whether you want the extra T of soy sauce or a little more hot sauce. I like using an immersion blender cup for this, but a bowl and whisk will do the job just fine.
2. Set the dressing aside while you take care of the chopping, which gives everything in it a chance to get acquainted.
3. Cut up the cabbage and green onions, then add them to a roomy bowl where you’ll have enough space to toss without decorating the counter.
4. Rinse the herbs, get them dry in a salad spinner or with paper towels, and give them a rough chop.
5. Add the herbs to the bowl, then dry off your knife and cutting board before chopping the peanuts into coarse pieces.
6. Pour some of the dressing over the cabbage and green onions, using only as much as tastes right. You likely won’t want the whole batch.
7. Add the chopped herbs and toss the salad once more.
8. Transfer the salad to serving plates and finish each plate with the chopped peanuts.