Houston's-Style Kale Salad

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For the Dressing:

1 tablespoon rice vinegar

1 tablespoon honey dijon mustard

1 teaspoon sugar

2 pinches cayenne pepper

Kosher salt and freshly ground black pepper

1/3 cup roasted peanut oil

For the Salad:

8 cups chopped curly kale leaves (from one 10-ounce bunch)

1 1/2 cups finely shredded green cabbage (about 1/4 small head)

3/4 cup roasted salted peanuts, finely chopped

3/4 cup fresh cilantro

4 scallions, sliced (green parts only)

Kosher salt and freshly ground pepper