¼ cup vegetable oil
2 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tsp grated fresh ginger (or ½ tsp ground dry)
1 tsp soy sauce
½ tsp brown sugar or agave nectar
Salt and freshly ground black pepper
3 green onions, thinly sliced
1 bag ready cut coleslaw mix
1 tbsp sesame seeds
For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
For the salad: Mix the onions, coleslaw mix and sesame seeds in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, garnish with cilantro and chopped peanuts.