Grate the carrots small and julienne the cabbage. Roughly chop the green onions and parsley.
Finely crush 3 1/3 tbsp (50 g) of the peanuts and add it to the vegetables. For the sauce, mix vinegar, fish sauce, sugar, salt, finely chopped garlic, water, pepper and optionally a bit of sodium glutamate.
Top the vegetables with sauce. Stir well and serve the salad sprinkled with the remaining peanuts.