Crunchy Slaw

1 tablespoon Olive Oil
1/2 cup unsalted roasted Peanuts
1/4 cup unseasoned Rice Wine Vinegar
2 tablespoons Sesame Oil
1 tablespoon Honey
1 teaspoon Chili-Garlic Sauce (green cap)
2 tablespoons sweet Chili Sauce
1/2 cup Mayonnaise
Salt and freshly ground Pepper

Toast the peanuts in the oil over medium heat for 3-4 minutes, remove and set aside.

Combine the remaining ingredients, mixing well.

1/2 lb. Napa Cabbage, shredded
1/2 lb. Red Cabbage, shredded
1/2 lb. fresh Spinach, stemmed and thinly sliced
2/3 cup thinly sliced Red Onions
1/2 cup chopped Green Onions, green part only
1/3 cup loosely packed Cilantro leaves

Combine and add the peanuts and enough dressing to moisten and flavor the cabbage mix. Add salt and pepper to taste.

Serves 8

Will hold one day in the refrigerator before getting soggy.