Nutty Coleslaw

Ingredients

2 cups shredded white cabbage

1 carrot grated

1 tablespoon white wine vinegar

1 tablespoon lemon juice

2 tablespoons peanut butter smooth

2 tablespoons mayonnaise

1 tablespoon sesame oil

1 teaspoon soy sauce

cup unsalted roasted peanuts

1 teaspoon butter

Hot pepper sauce to taste

1 teaspoon chopped fresh parsley

Salt to taste

Freshly-ground black pepper to taste

Preparation

Wash the cabbage and then shred it into thin slices.

Mix the vinegar, lemon juice, peanut butter, mayonnaise, sesame oil, and soy sauce in a bowl. Blend well and season with salt, pepper, and a dash of hot pepper sauce if you like it fiery.

Pour this mixture over the cabbage and grated carrot in a large bowl. Toss energetically. Place in the refrigerator, covered, for at least an hour.

Meanwhile melt the butter in a saucepan, add the peanuts and stir for three or four minutes until the peanuts are golden brown. Be careful to avoid burning the peanuts. Drain on a paper towel, cool, and sprinkle with chopped parsley over the salad immediately prior to serving.