Peanut and wasabi slaw

1⁄4 cup flavorful peanut oil;

2 tablespoons toasted sesame oil;

2 tablespoons rice vinegar or rice wine vinegar;

1 tablespoon packed light brown sugar;

1 tablespoon peanut butter;

1 teaspoon soy sauce;

1 teaspoon wasabi paste or sriracha chile sauce, or to taste (optional);

1 small napa, savoy, or red cabbage (about 1 pound);

1⁄2 cup thinly sliced scallions cut on the diagonal (white and tender green parts);

1⁄2 cup cilantro leaves;

1 cup roasted, salted peanuts;

1⁄2 cup wasabi peas (optional);

Kosher salt, to taste.

Use a vegetable peeler, sharp knife, or vegetable slicer to cut the cabbage as thinly as possible into long, thin strands or ribbons (avoiding the core) to measure about 6 cups. Add the cabbage, scallions, and cilantro to the bowl of dressing and toss well with tongs. It will seem as though there isn’t enough dressing, but there is, so keep tossing.
Stir in the peanuts and wasabi peas, if using. Taste the slaw and add a pinch of salt, if needed. Serve lightly chilled or at room temperature. If you plan to eat the slaw over several days, add the peanuts and wasabi peas just before serving so they’ll stay crunchy.