Instructions: 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.

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