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 creamSalt 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
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.