Crunchy Slaw

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 cups	474ml	Unsalted roasted peanuts
1 cup	237ml	Rice wine vinegar
1/2 cup	118ml	Sesame oil
1/4 cup	59ml	Honey
4 teaspoons	20ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	White cabbage head - (abt 3 1/2 lbs) - cored, shredded (large)
1		Red cabbage head - (abt 1 1/2 lbs) - cored, shredded
2 cups	125g / 4.4oz	Sliced red onions
1 cup	62g / 2.2oz	Chopped green onions
1 cup	16g / 0.6oz	Fresh cilantro leaves - (loosely packed)
1/2 teaspoon	2.5ml	Cayenne
2		Small corn tortillas - (10 oz ea) - julienned, and
		Fried until golden brown

Recipe Instructions

Heat the olive oil in a large, heavy skillet over medium heat. Add the peanuts and toast them for 5 minutes, stirring often. Remove from the heat and set aside.

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. 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. Add the dressing mixture and toss to distribute dressing evenly. Store in large plastic storage bags. Refrigerate for at least 4 hours before serving.

Before serving, add the fried tortillas and mix well. Serve in large bowls.

This recipe yields 20 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD - NETWORK

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