From Cooking Thin, by Kathleen Daelemans.
INGREDIENTS:
1 Tbsp sesame oil
3 Tbsp rice wine vinegar
1/4 cup light soy sauce
2 Tbsp sugar
1 Tbsp freshly grated ginger
1/2 tsp red pepper flakes
8 cups thinly sliced napa cabbage
1 cup loosely packed, roughly chopped cilantro leaves (or, if you're Marc, sub in parsley)
3 scallions, thinly sliced
1 medium carrot, grated
1 cup toasted peanuts (I used low salt dry roasted) roughly chopped
Directions:
Whisk together sesame oil, vinegar, soy sauce, and sugar until sugar dissolves. Add ginger and red pepper flakes. Set aside.
In a large bowl, toss together cabbage, cilantro, scallions, and carrot. Toss in peanuts. Toss all with dressing until evenly distributed.
Serves 6 to 8