2 heads green cabbage, shredded ¼ head red cabbage, shredded 4 carrots, grated 2 red onions, thinly sliced ½ cup peanuts, roasted, coarsely chopped ¼ cup parsley, coarsely chopped ½ cup peanut butter ¼ cup brown sugar 1 cup cider vinegar 2 garlic cloves ½ cup peanut oil ¼ tsp. cayenne ½ tsp. celery seed 1 tsp. Worcestershire sauce Salt 1 Tbsp. black pepper
Shred cabbages, grate carrots, and slice onions
Place all in a colander and lower into a bowl of ice water. Chill for 5 minutes.
Prepare dressing in a food processor by combining peanut butter, vinegar, sugar, cayenne and garlic.
With the machine running, pour in the oil in a thin stream to form a thick, creamy dressing.
Season with salt and pepper, pulsing the machine to combine. The dressing should be very highly seasoned.
Spin the chilled vegetables dry, and combine with the dressing; serve cold.
Yield: 12 servings Serving Size: ½ cup Source: Culinary Institute of America