Serves 6
| 1/4 | cup peanut oil |
| 2 | tablespoons seasoned rice vinegar |
| 1 | teaspoon light brown sugar |
| 2 | teaspoons toasted sesame oil |
| 2 | teaspoons soy sauce |
| 1 | teaspoon sriracha or other chili sauce |
| 1/2 | large head napa cabbage, finely chopped |
| 1 | bunch scallions, thinly sliced |
| 1 | bunch fresh cilantro, chopped |
| 1/2 | cup dry roasted, unsalted peanuts, chopped |
| Salt and black pepper |
1. In a bowl, combine the peanut oil, rice vinegar, brown sugar, sesame oil, soy sauce, and chili sauce. Whisk until the dressing is well combined.
2. In a large bowl, combine the cabbage, scallions, and cilantro. Add the dressing, peanuts, salt and black pepper. Toss gently. Adapted from “A Southerly Course’’ 
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