Asian Slaw (version 1)

1 head green cabbage, shredded
1/2 head red cabbage, shredded
1 tablespoon salt
1/4 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup peanut oil
2 tablespoons sesame oil
1/2 teaspoon chile paste
1 tablespoon creamy peanut butter
1 tablespoon of brown sugar
1 teaspoon fresh ginger, grated
2 carrots, shredded
1 cup bean sprouts
4 scallions, julienned on the bias
Salt and pepper, to taste
2 tablespoons sesame seeds, for garnish

Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy.
In a bowl, whisk together the vinegar, peanut oil, soy sauce, oil, chile paste, peanut butter, brown sugar, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving.

Asian Slaw (version 2)

1 tablespoon olive oil
2/3 cup unsalted roasted peanuts
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon honey
1 teaspoon chili paste
1/2 cup mayonnaise
Salt
Freshly ground black pepper
1/2 pound Napa cabbage, cored and shredded
1/2 pound red cabbage, cored and shredded
1/2 pound fresh spinach, cleaned, stemmed, and thinly sliced
2/3 cup thinly sliced red onions
1/3 cup chopped green onions, green part only
1/3 cup loosely packed fresh cilantro leaves

In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well. In a large mixing bowl, combine the remaining ingredients. Mix well. Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper. Keeps for 1 day before getting soggy. Yield: 6 to 8 servings