(serves four)
2 cups shredded white cabbage
1 grated carrot
1 tbsp white wine vinegar
1 tbs lemon juice
2 tbsp peanut butter, smooth
2 tbsp mayonnaise
1 tbs sesame oil
1 tsp soy sauce
1/3 cup unsalted roasted peanuts
1 tsp butter
Hot pepper Sauce
1 tsp chopped parsley
Salt and Pepper

 
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. This is the perfect accompaniment for Wolfgang's new Thick Country Potato or Roast Chicken with Wild Rice.