Soy-Peanut Slaw

I love the idea of coleslaw in the summertime; I often serve myself a big spoonful from the buffet. Then I sit down to eat and recall that I don't particularly care for mayonnaise, or for the texture of raw cabbage.* I try to shovel it discreetly onto my husband's plate.

But I do like cabbage, and my sainted husband bought a beautiful one at the farmers' market last week. I fortuitously overheard my uncle discussing Asian Slaw, but I couldn't recall the details of his recipe the other night, so I made one up.

This should perfect for a potluck, as it makes a ton and nobody else has the recipe--unless you are going to a potluck with me, in which case, I have dibs.

1 T. sesame seed oil
1 T canola oil
1 T. natural peanut butter (crunchy or creamy)
Soy sauce to taste (I used about 1/4 cup of the reduced-sodium kind)
Rice vinegar to taste (about 1/4 cup as well)
1 Head of cabbage
Half a bag of frozen edamame (if you have it)

Cook and shell the edamame (if using).

Shred the cabbage. If you like it just a little more tender, steam it for a minute or two (I recommend using your asparagus steamer , even if a little bit of cabbage will fall through the bottom grate), then drain and cool on the countertop for a bit.

Whisk together the oils and the peanut butter. You might need to microwave the peanut butter
for about 10 seconds to soften it. Add the soy sauce and the vinegar and whisk vigorously. Dip your pinky in to taste and adjust to your preference. Mix the sauce into the cabbage and taste again.

Scoop from the bottom to dole it out to make sure the first few people served get plenty of sauce. Serve with whatever (I can tell you that it's tasty with whole wheat pita pizzas).

*Don't worry. I make an exception for barbecue sandwiches.