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
1/4 cup mayonnaise
1/4 cup sour cream
Salt and Pepper 
1/2 pd Napa cabbage, cored and shredded
1/2 pd red cabbage, cored and shredded
1/2 pd 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

Preparation

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.