Ingredients

• 1 pound, (about 1/2 medium head) green cabbage, shredded fine
• 1 large carrot, peeled, grated
• 1 teaspoon salt
• 2 tablespoons smooth peanut butter
• 2 tablespoons peanut oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 2 medium garlic cloves, coarsely chopped
• 1 piece fresh ginger (1 1/2-inches in length)
• 1/2 jalapeno chile, seeded
• 4 medium radishes, halved lengthwise and sliced thin
• 4 medium scallions, sliced thin
• Coarse salt

Browse by ingredient

Instructions

1. Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in sealable bag and refrigerated overnight.)
2. In a bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until smooth paste is formed.
3. Toss cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Season, to taste, with salt; cover and refrigerate until ready to serve.