½ cup skinned raw peanuts
1 teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa cabbage
2 cups slivered lettuce leaves
3 scallions, including greens, finely sliced diagonally
¼ cup chopped cilantro
2 tablespoons chopped mint leaves
2 tablespoons torn basil leaves
½ jalapeno chili, finely diced (remove the seeds and fine membrane – that’s where most of the heat hides!)
¼ cup rice vinegar
1 teaspoon sweetener
½ teaspoon sea salt
¼ cup roasted peanut oil, or oil of choice
- Heat the peanuts in oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside.
- With a vegetable peeler, remove the long strips of carrot until you reach the core.
- Combine the cabbage, lettuce, and carrot with everything except the nuts. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.