1 large head Napa cabbage, sliced thin and cut in 1″ pieces
2 cups roasted and salted peanuts, chopped
1 bunch thinly sliced scallions, including most of green ends
1 bunch cilantro, cleaned, picked and chopped
4 tablespoons rice wine vinegar
2 tablespoons honey
4 teaspoons spectrum sesame oil
2 teaspoons soy sauce
1/2 cup canola oil
pinch red pepper flakes
Sea salt and freshly ground black pepper to taste
1. Whisk together the vinegar, honey, sesame oil, soy sauce, canola oil, red pepper flakes, salt and pepper.
2. Place cabbage, peanuts, scallions and cilantro in a large bowl. Add the dressing and stir well.
This is so easy and such a good keeper. I love picnics in the fall, especially in parking lots!