Spicy Napa Cabbage Slaw
Recipe adapted from: The Art of Simple Cooking II, by Alice Waters
2 tablespoons rice wine vinegar
fresh ground black pepper
3 tablespoons olive oil
1/4 cup raw peanuts or Full Belly walnuts
1 head Napa Cabbage
1/2 red onion, sliced into thin strips
1/2 bunch cilantro, coarsely chopped
1 jalapeno or other hot chile, seeds removed and sliced into very thin strips or rounds
Preheat your oven to 375º, then prepare your dressing. Mix together the rice wine vinegar, salt and pepper. Whisk in 3 tablespoons olive oil. Spread the peanuts (or walnuts) out on a baking sheet and toast for 8 - 10 minutes. Put the warm nuts in a bowl and toss with just a small splash of olive oil. Tear the tough outer leaves off of the cabbage. Cut it in half, lengthwise and remove the core. Turn the halves cut side down and slice thinly into fine shreds. Toss the cabbage with a pinch of salt and the dressing. Taste and adjust as needed. Fold in the pepper slices, onions, cilantro and nuts. Let sit for 5 minutes before serving.
Add this slaw to a sandwich for a spicy, crunchy kick!