Crunchy Slaw

Name: Crunchy Slaw
Ingredients: 3 tablespoons olive oil; 2 cups unsalted, roasted peanuts; 1 cup rice wine vinegar; 1/2 cup sesame oil; 1/4 cup honey; 4 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 large head of white cabbage (about 31/2 pounds) cored and shredded; 1 head red cabbage (about 1 1/2 pounds) cored and shredded; 2 cups sliced red onions; 1 cup chopped green onions; 1 cup loosely packed fresh cilantro leaves; 1/2 teaspoon cayenne; 2 packages (10-ounce) small corn tortillas, julienned and fried until golden brown

14 ingredients

10 steps

Ingredients

3 tablespoons olive oil
2 cups unsalted, roasted peanuts
1 cup rice wine vinegar
1/2 cup sesame oil
1/4 cup honey
4 teaspoons salt
1 teaspoon freshly ground black pepper
1 large head of white cabbage (about 31/2 pounds) cored and shredded
1 head red cabbage (about 1 1/2 pounds) cored and shredded
2 cups sliced red onions
1 cup chopped green onions
1 cup loosely packed fresh cilantro leaves
1/2 teaspoon cayenne
2 packages (10-ounce) small corn tortillas, julienned and fried until golden brown

Directions

1

Heat the olive oil in a large, heavy skillet over medium heat.
2

Add the peanuts and toast them for 5 minutes, stirring often.
3

Remove from the heat and set aside.
4

In a medium sized mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper.
5

Put the cabbages, red onions, green onions and cilantro in a very large mixing bowl and season with the remaining black pepper and the cayenne.
6

Add the dressing mixture and toss to distribute dressing evenly.
7

Store in large plastic storage bags.
8

Refrigerate for at least 4 hours before serving.
9

Before serving, add the fried tortillas and mix well.
10

Ser