Southeast Asian-Style Napa Cabbage Slaw

From “Limes in Your Kitchen,” by Chris Schlesinger and John Willoughby (William Morrow, 1998).

Ingredients

• For the dressing:
  • 1/4 c. sesame oil
  • 1/4 c. rice wine vinegar
  • 1/4 c. soy sauce
  • 1/4 c. sugar
  • 2 T. minced fresh ginger root
  • 1 T. minced fresh chile pepper
  • Salt and freshly cracked white pepper to taste
• For the salad:
  • 1/2 c. unsalted peanuts
  • 2 T. Tabasco sauce
  • 1 T. vegetable oil
  • 1 1/2-lb. head napa cabbage, outer leaves removed, inner leaves washed, dried and cut into thin strips
  • 1 c. loosely packed fresh cilantro leaves
  • 3 scallions, tops and bottoms trimmed, white and green portions cut into thin strips
  • 1 medium carrot, peeled and cut into very thin strips
  • 1 red bell pepper, seeded, halved and cut into very thin strips

Directions

1. Preheat the oven to 350 degrees. In a small bowl, combine all the dressing ingredients and whisk together well. Set aside.
2. In a small bowl, combine the peanuts, Tabasco and vegetable oil and mix well. Spread the peanuts on a small ungreased baking sheet and roast in the oven until peanuts are nicely browned, 12–15 minutes. Remove the peanuts from the oven and chop them roughly.
3. In a large bowl, combine the cabbage, cilantro, scallions, carrot and red pepper. Stir the dressing well; pour on just enough to moisten the ingredients (there will be some dressing left over), and toss to coat. Garnish with peanuts and serve. Makes 4–6 servings.