Recipe Post

I discovered this recipe on www.thekitchn.com and once I tried it, I knew it was too good to keep to myself. I usually make the dressing separately and then only cut as many of veggies as I can eat because the slaw gets a little mushy as leftovers.

Slaw:
1 head green cabbage
1 bunch green onions
1 cup chopped cilantro
1 1/2 cup roasted unsalted peanuts
salt and pepper

Dressing:
1/2 cup canola oil
3 Tablespoons rice wine vinegar
1 Tablespoon sugar
1 Tablespoon sesame oil
1 teaspoon soy sauce (I use 1 Tablespoon or more)

1) Half, core, and shred cabbage as thinly as you can. Cut into bite sized strips, and add to bowl
2) Toss with peanuts
3) Chop the white and green parts of the green onions and add to bowl
4) Chop cilantro (stems are okay) and add to bowl
5) lightly season with salt and pepper --I usually leave out the salt because I add more soy sauce.
6) Whisk dressing ingredients together and taste (add more soy/sugar/vinegar to your liking) and toss with the salad before serving.