Asian Coleslaw

1 medium head	Green cabbage, sliced very finely
1 small head	Red cabbage, sliced very finely
2 large	Carrots, shredded
½	Red onion, sliced very finely
1 cup	Raw peanuts, optional
¾ cups	Chopped cilantro or parsley
½ cup	Rice wine vinegar
½ cup	La Tourangelle Sesame Oil
¾ cup	La Tourangelle Peanut Oil
½ cup	Sugar
1 tablespoon	White pepper
½ teaspoon	Cayenne pepper
2 tablespoons	Sea salt, or to taste

Mix all of the vegetables, half of the peanuts, and cilantro, tossing in a large bowl. In the second bowl, mix the oil and the vinegar, then the spices, and last, slowly stir in sugar. Pour the sauce over the vegetables and mix well. Garnish with rest of peanuts and sprig of cilantro.