Like reverse butterflies, when the showy yellow blooms of peanuts begin to fade, the peduncle bows to the ground and buries its head in the earth, forming the webbed cocoon-like shells this legume is known for. This slaw is a great one for picnics in the hot summer because it isn’t bound by mayonnaise. Chile, cilantro, and rice vinegar give it a fresh, spicy crunch that makes it the perfect peanutty partner for grilled chicken or pork.

　　

Ingredients

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 hot chile sauce, such as Sriracha

　　1/2 large head napa cabbage, very finely chopped

　　1/2 cup thinly sliced green onions, white and green parts

　　1 bunch fresh cilantro, chopped

　　1/2 cup dry, unsalted roasted peanuts, chopped

　　Salt and freshly ground black pepper

　　

Step 1

In a bowl or glass measuring cup, mix together the peanut oil, rice vinegar, brown sugar, sesame oil, soy sauce, and chile sauce. Whisk together until the dressing is well combined.

　　

Step 2

In large plastic bag or glass bowl, gently combine the cabbage, green onions, and cilantro. Add the dressing and chopped peanuts, season with salt and pepper, and stir a few times until the peanuts are mixed in.

　　Cooks' Note

　　This is very good with Peanut Chicken (page 174).

　　A Southerly Course