Crunchy Asian Slaw

From Emeril's cookbook Every Day's A Party

• Ready In: 35 mins
• Serves: 20

Ingredients

• 3  tablespoons olive oil
• 2  cups unsalted dry roasted peanuts
• 1  cup  rice wine vinegar
• 1⁄2 cup  sesame oil
• 1⁄4 cup honey
• 4  teaspoons salt
• 1  teaspoon fresh ground black pepper
• 1  large head white cabbage, cored and shredded (about 3 1/2 pounds)
• 1  head red cabbage, cored and shredded (about 1 1/2 pounds)
• 2  cups  sliced red onions
• 1  cup  chopped green onions (green part only) or 1  cup scallion (green part only)
• 1  cup  loosely packed fresh cilantro leaves
• 1⁄2 teaspoon cayenne

Directions

1. In a large, heavy skillet, heat the olive oil over medium heat. Add the peanuts and, stirring often, toast them for 5 minutes. Remove from the heat and set aside.
2. In a medium-size mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.
3. Put the cabbage, red onions, green onions, and cilantro in a very large mixing bowl and season with the remaining 1 tablespoon salt, remaining 1/2 teaspoon black pepper, and the cayenne. Add the dressing mixture and toss to mix well and evenly. Store in large storage bags and refrigerate for at least 4 hours before serving. Keeps 1 day before getting soggy.