Crunchy Peanut Slaw - cooking recipe

Ingredients

1 medium head green cabbage, outer leaves removed
1 1/2 cups unsalted peanuts
2 bunches green onions
1 1/2 cups chopped cilantro
salt and pepper
Dressing
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)

Preparation

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 green onions, including the green and white parts.
Toss the onions 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.