Crunchy Slaw II

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2/3 cup	157ml	Unsalted roasted peanuts
1/4 cup	59ml	Rice wine vinegar
2 tablespoons	30ml	Sesame oil
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Chili paste
1/2 cup	118ml	Mayonnaise
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Napa cabbage - cored and shredded
1/2 lb	227g / 8oz	Red cabbage - cored and shredded
1/2 lb	227g / 8oz	Fresh spinach, cleaned, stemmed,
		And thinly sliced
2/3 cup	41g / 1.4oz	Thinly-sliced red onions
1/3 cup	20g / 0.7oz	Chopped green onions, green part only
1/3 cup	5.3g / 0.2oz	Fresh cilantro leaves - (loosely packed)

Recipe Instructions

In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the heat and set aside.

In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well.

In a large mixing bowl, combine the remaining ingredients. Mix well. Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper. Keeps for 1 day before getting soggy.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D53) - from the TV FOOD - NETWORK

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