Crunchy Asian Slaw

• 3 tablespoons olive oil
• 2 cups unsalted dry roasted peanuts
• 1 cup rice wine vinegar
• 12 cup sesame oil
• 14 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
• 12 teaspoon cayenne

1. In a large, heavy skillet, heat the olive oil over medium heat.
2. Add the peanuts and, stirring often, toast them for 5 minutes.
3. Remove from the heat and set aside.
4. 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.
5. 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.
6. Add the dressing mixture and toss to mix well and evenly.
7. Store in large storage bags and refrigerate for at least 4 hours before serving.
8. Keeps 1 day before getting soggy.

olive oil, peanuts, rice wine vinegar, sesame oil, honey, salt, fresh ground black pepper, head white cabbage, red cabbage, red onions, green onions, cilantro, cayenne

Taken from www.food.com/recipe/crunchy-asian-slaw-178619 (may not work)