Peanut Slaw

I love summertime: picnics, park outings, trips to the beach. This slaw is nice because it's refreshing and crunchy but doesn't have any mayo or cheese that would require cooling logistics. Just bring lots of forks, and spoons for the little people. We have an old set of flatware from when someone's parents got married -- perfect for picnics.

1 large red cabbage, shredded
half cup or so peanut butter
honey
lime juice
unseasoned rice vinegar
soy sauce
mint
cayenne powder
unsalted dry roasted peanuts
kosher salt

I shred the cabbage by hand with a 12" chef's knife. You could shred it in a food processor, but why be bothered with the extra clean-up? Just make sure you core it. Toss the cabbage in a large bowl and sprinkle with a tbsp or two of kosher salt to draw the water out. Let sit while you make the dressing.

Add some honey (maybe a tbsp or two to start) to the peanut butter until creamy and fairly loose. Add juice from half a lime and a a tbsp or two of rice vinegar. Taste. If you like what you're tasting, add a splash of soy sauce (go easy on this -- too much can ruin it). If you don't like what you're tasting, fuss with the basic peanut butter/honey/vinegar/lime mix. Once you've got the sauce down, add a little cayenne pepper (or a lot, if you like spicy) to give it some heat and depth.

Chop a handful of fresh mint. Drain water from cabbage, and toss with peanut sauce and mint. Fresh ginger might be nice as well. Add the peanuts, toss again, and refrigerate in bowl for at least 30 minutes to get a nice chill on it. If you come up with something fantastic, let me know!