In a large, heavy skillet, heat the olive oil over medium heat. Add the peanuts and, stirring often, toast them for 5 minutes. Remove from the heat and set aside.
In a medium-size mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.
Put the cabbage, red onions, green onions, and cilantro in a very large mixing bowl and season with the remaining 1 tablespoon salt, remaining 1/2 teaspoon black pepper, and the cayenne. Add the dressing mixture and toss to mix well and evenly. Store in large storage bags and refrigerate for at least 4 hours before serving. Keeps 1 day before getting soggy.
Yield: about 20 servings