Asian-Inspired Slaw

I made this for the NAWC meeting today and I thought there was going to be a fight over who got to lick the bowl (ok, not really but it was pretty popular). I think if you wanted to make a "main course" of it you could toss in some shredded chicken. Someone also suggested shrimp might be good in it (thanks Sarah!).

Salad:
1/2 small head red cabbage, shredded thinly (about 225 grams or 8 oz)
1/2 head Chinese kool (Napa Cabbage), shredded thinly (about 225 grams or 8 oz)
3 green onions, thinly sliced
1/2 cup chopped peanuts
Big handful cilantro, roughly chopped

Dressing:
3 cloves garlic, minced
1 tsp Tabasco sauce (or other hot sauce)
1/4 cup rice vinegar
1" piece of fresh ginger, grated
2 Tbsp soy sauce
3 Tbsp smooth peanut butter
2 Tbsp olive oil
1 Tbsp sesame oil
1-3 tsp sweetener of your choice (add 1 tsp at a time and taste it until it makes your tongue happy)

Whisk the dressing ingredients together (or blitz them with your immersion blender).

Mix together the cabbage, green onions, cilantro and peanuts.

Drizzle the dressing over the cabbage and toss to coat. Be sure to serve it quickly or it can get soggy and gross. If you need to transport it somewhere, keep the dressing apart and just toss it in when you're ready to serve it.

This is supposed to make about 4 servings but you might just want to eat it all by yourself.

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