This is a very tangy yet sweet slaw. I serve it as a side to the Roasted Pork

3	Tbsp.	Olive oil
2	cups	Unsalted roasted peanuts
1	cup	Rice wine vinegar
1/2	cup	Sesame oil
1/4	cup	Honey
4	tsps	Salt
1	tsp	Fresh ground black pepper
1	large head	White cabbage (about 3 1/2 lbs) cored and shredded
1	head	Red cabbage (about 1 1/2 lbs.), cored and shredded
2	cups	Sliced red onions
1	cup	Chopped green onions or scallions (green part only)
1	cup	Loosely packed cilantro leaves
1/2	tsp.	Cayenne

• In a large, heavy skillet, heat the olive oil over medium heat. Add the peanuts and stirring often, toast them for 5 minutes. Remove from the heat and set aside.
• In a medium size mixing bowl, combine the vinegar, sesame oil, honey, 1 tsp. of the salt and 1/2 tsp. of the black pepper.
• Put the cabbage, red onions, green onions, and cilantro in a "very" large mixing bowl and season the the remaining 1 Tbsp. salt, remaining 1/2 tsp. black pepper, and the cayenne. Add the dressing mixture and toss well to mix evenly. Store in large storage bags and refrigerate for at least 4 hours before serving.