Recipe by Emeril Lagasse
1 tablespoon olive oil
2/3 cup unsalted roasted peanuts
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon honey
1 teaspoon chili paste
1/2 cup mayonnaise
Freshly ground black pepper
1/2 pound Napa cabbage, cored and shredded
1/2 pound red cabbage, cored and shredded
1/2 pound fresh spinach, cleaned, stemmed, and thinly sliced
2/3 cup thinly sliced red onions
1/3 cup chopped green onions, green part only
1/3 cup loosely packed fresh cilantro leaves
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.
Yield: 4 to 6 servings