Cilantro Peanut Slaw

I'm just going to go on pretending it's summer. The food I'm making is the ONLY thing summery around here: it's 55 and the fog is relentless. I got inspired by a pre-shredded package of cabbage at WF. I remembered a great slaw from Bandera restaurant that is mayo-free and packed with flavor, so I set out to copy it. If you have a peanut allergy, use pepitas and a different oil and it would be equally as good. Makes a great BBQ side dish, or toss in some tofu and make it a meal.

6 cups cabbage (I bought a mix of white, touch of purple and touch of carrots)

2 green onions, finely chopped

1/4 cup fresh cilantro, coarsely chopped

1/2 cup roasted peanuts

Dressing:

1/2 cup peanut oil

Juice of 1/2 lemon

2 tablespoons rice vinegar

1/2 teaspoon fresh minced ginger

1 tablespoon sugar

1 green onion

1/4 cup chopped cilantro

1/2 teaspoon salt

Combine the dressing ingredients in a blender and grind up. Toss dressing with cabbage, onion, cilantro and peanuts.