| 1 medium head | Green cabbage, sliced very finely |
| 1 small head | Red cabbage, sliced very finely |
| 2 large | Carrots, shredded |
| ½ | Red onion, sliced very finely |
| 1 cup | Raw peanuts, optional |
| ¾ cups | Chopped cilantro or parsley |
| ½ cup | Rice wine vinegar |
| ½ cup | La Tourangelle Sesame Oil |
| ¾ cup | La Tourangelle Peanut Oil |
| ½ cup | Sugar |
| 1 tablespoon | White pepper |
| ½ teaspoon | Cayenne pepper |
| 2 tablespoons | Sea salt, or to taste |
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Mix all of the vegetables, half of the peanuts, and cilantro, tossing in a large bowl.
In the second bowl, mix the oil and the vinegar, then the spices, and last, slowly stir in sugar.
Pour the sauce over the vegetables and mix well.
Garnish with rest of peanuts and sprig of cilantro.
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