1 head cabbage (about 1 1/2 lb.)
3 tbsp. rice vinegar or white wine vinegar
2 tbsp. freshly squeezed lemon juice
1/3 c. Aisan-style sesame oil
1/3 c. smooth peanut butter, at room temperature
1 c. mayonnaise or high quality commercial real mayonnaise
1 tbsp. soy sauce
About 2 tsp. freshly ground black pepper
About 1 tsp. hot chile oil
1 tbsp. unsalted butter
1 c. unsalted roasted peanuts
Pesticide-free edible flowers such as borage, dianthus, or nasturtium for garnish (optional)

Any variety of cabbage may be used alone or combined with different types for some diversity in color and flavor. I like to serve the slaw nestled inside a collar made from the leaves of savoy cabbage or colorful edible kale.

Discard any wilted outer leaves of the cabbage. Rinse the head under cold running water. Using a food processor or a sharp knife, shred the cabbage and place it in a large bowl.

In a food processor or blender, combine the vinegar, lemon juice, sesame oil, peanut butter, mayonnaise, and soy sauce. Blend well. Season to taste, pepper, and chile oil. Pour the vinegar mixture over the cabbage and toss thoroughly. Cover and let stand at room temperature for about 2 hours, or refrigerate for up to 24 hours. Return the coleslaw to room temperature before serving.

In a skillet, melt the butter over low heat. Add the peanuts and cook, stirring frequently, until the peanuts are golden brown and fragrant, about 3 minutes; watch carefully to prevent burning. Transfer to paper toweling to drain and cool.

Just before serving, stir in most of the peanuts, saving a few to sprinkle over the top. Garnish with flowers, if used. Serves 8 as a salad course or accompaniment.