Kevin Ouzts's Peanut, Cabbage, and Pasta Salad - Atlanta Magazine

Ingredients

• 4 cups cooked acini di pepe pasta (or other small pasta such as fregola, Israeli couscous, or orzo)
• 1 cup finely shredded red cabbage
• 2 carrots, peeled and cut in small dice (about 1 cup)
• 1 bunch green onions, white and light green parts, cut in 2-inch segments and finely julienned (about 1 cup)
• 1/2 cup raw, red-skinned peanuts, roasted in a 350-degree oven for 10 to 12 minutes, or until fragrant
• 1/2 cup dry-roasted peanuts
• 1 Anaheim chile (preferably red), stemmed, seeded, and finely julienned or minced
• 1 jalapeño chile, stemmed, seeded, and finely julienned or minced
• 3/4 to 1 cup Spicy Peanut-Sorghum Dressing, or to taste