Green Cabbage Kimchi Slaw

I know there are a few people who have been waiting for this one, and I'm so sorry it took so long! But I promise it's worth it. 
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I made this salad while on vacay and everyone wanted the recipe! So here ya go:

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Green Cabbage Kimchi Slaw
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This recipe is a hot weather treat.  It's crunchy and light, has plenty of flavor and offers a lot of versatility.  The proportions are not exacting so you can take liberties with the amounts and play around.

I find that it's best when allowed to sit, so the flavors may meld, for about 30 minutes, minimum.  If you want, you can even do a quick ferment: follow the recipe to step 3 and then pack into a mason jar and put a tight fitting lid on top.  You can keep it this way, on the counter for about 2 days, but you must remember to burp and pack it down twice a day.

To all folks with peanut allergies: Please don't feel left out! You can substitute any other nut or seed you like!  Hemp hearts offer a nice crunch and tons of omega-3's!

Ingredients:
1/2 head cabbage (about 4 cups shredded)
1/2 pint Fermentology Red Kimchi (or White)
1 tablespoon sesame oil
1 tablespoon tamari or soy sauce or fish sauce
1/4 cup roasted peanuts, unsalted
Cilantro


Optional Ingredients:
Lemon juice
Fresh grated ginger
Toasted sesame seeds
green onion, chopped
hot chilies, diced
cherry tomatoes, halved


Directions:

1: Shred cabbage and place in a large mixing bowl
2: Drain liquid from kimchi over cabbage.
3: Chop 1/2 pint kimchi and mix with cabbage
4: Drizzle with sesame oil, and tamari (or soy sauce or fish sauce)
5: Top with peanuts and cilantro (to taste, or omit if you're of the anti-cilantro persuasion).
6: Feel free to add optional items to taste!

Feeds 4-6 as a side, or 2 as a large salad. 
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Try adding garbonzo beans to up the protein and make it a complete meal!  I love to keep this slaw on hand, as a go to for a base salad, then I just add whatever else I want.