Instructions: Wash the cabbage and then shred it into thin slices.

Mix the vinegar, lemon juice, peanut butter, mayonnaise, sesame oil, and soy sauce in a bowl. Blend well and season with salt, pepper, and a dash of hot pepper sauce if you like it fiery.

Pour this mixture over the cabbage and grated carrot in a large bowl. Toss energetically. Place in the refrigerator, covered, for at least an hour.

Meanwhile melt the butter in a saucepan, add the peanuts and stir for three or four minutes until the peanuts are golden brown. Be careful to avoid burning the peanuts. Drain on a paper towel, cool, and sprinkle with chopped parsley over the salad immediately prior to serving.

This recipe yields 4 servings

Comments: This is the perfect accompaniment for Wolfgangs new Thick Country Potato Soup or Roast Chicken with Wild Rice.

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