Tangy Peanutty Coleslaw
1/4 cup seasoned rice vinegar
2 tablespoons peanut oil
1/2 tablespoon peanut butter
1/2 medium green cabbage head, shredded
1/2 bunch green onions, chopped
1/2 (8-ounce) package sliced almonds
1/2 tablespoon poppy seeds
1/2 tablespoon sesame seeds
1. Dressing: In a bowl, whisk together rice vinegar, peanut oil and peanut butter.
2. Salad: In another bowl, toss together remaining ingredients (cabbage, green onions, sliced almonds, poppy seeds, and sesame seeds).
3. Drizzle dressing over salad; mix well and serve.
I enjoy tangy dressings, so you may wish to decrease the ratio of vinegar to oil if you prefer a milder taste.