Asian Peanut Slaw

1/2 cup vinegar
2 tbl sugar
3/4 tsp sesame oil
1 tbl fish sauce
3 tbl oil
Freshly-ground black pepper to taste
1 lrg head Napa cabbage
4 carrots grated
1 bn green onions cut 1/2" pieces
1 cup chopped cilantro
1 cup chopped salted dry-roasted peanuts

Cook vinegar and sugar in small saucepan over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Add sesame oil, fish sauce and oil. Season to taste with pepper. Set aside to cool.

Cut about 2 inches from base of cabbage. Separate leaves and cut in half lengthwise. Slice leaves thinly and place in large bowl. Add carrots, onions, cilantro and peanuts. Toss with cooled dressing. Let stand 20 minutes before serving.

This recipe yields 8 servings.