A great recipe is like a strong friendship—it gets better with age. Epicurious member Sooz Wolhuter of Laguna Beach, California, crafted this cabbage salad years ago, riffing on a coleslaw recipe. The blend of ribboned cabbage, carrots, cucumbers, peppers, and green onions mixed with spicy soy and chile garlic is perfect for large gatherings. If peanuts aren’t enough protein for you, add some seared Ahi tuna or grilled sliced chicken to bulk it up.

　　

Ingredients

Makes 20 servings

　　

For dressing

1/2 cup rice vinegar

　　1/4 cup soy sauce

　　2 tablespoons sugar or honey

　　1 tablespoon chile garlic sauce

　　1 teaspoon sesame oil

　　4 garlic cloves, minced

　　1 to 2 fresh serrano chiles, seeds and ribs removed, minced

　　1/2 cup vegetable oil

　　

For salad

1 head green cabbage, quartered, cored, and thinly sliced

　　3 medium carrots, grated

　　1 medium cucumber, peeled and finely diced

　　1 large red bell pepper, finely diced

　　5 to 6 green onions (white and light green parts only), thinly sliced on a diagonal

　　1/2 cup finely chopped fresh cilantro leaves

　　1 cup unsalted dry-roasted peanuts, coarsely chopped

　　

Make dressing

Step 1

In a small bowl or glass jar with a tight-fitting lid, whisk together the vinegar, soy sauce, sugar or honey, chile garlic sauce, sesame oil, garlic, and chiles. Slowly whisk in the vegetable oil or, if using a jar, add the vegetable oil, seal the jar, and shake vigorously.

　　

Make salad

Step 2

In a large salad bowl, toss together the cabbage, carrots, cucumber, and red bell pepper. Shake or whisk the dressing thoroughly, then pour it over the salad and toss to coat the vegetables. Add the onions and cilantro and toss again. Sprinkle the salad with peanuts and serve.

　　

DO AHEAD

Step 3

The DRESSING can be made ahead and refrigerated, in the glass jar or another airtight container, up to 1 week. Whisk or shake before using.

　　The Epicurious Cookbook