Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon cider vinegar
• 2 teaspoons Asian sesame oil
• 1 1/2 teaspoons minced peeled fresh ginger
• 1 1/2 teaspoons Asian chile paste
• 1/4 cup creamy peanut butter
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 2 medium carrots, cut into julienne strips
• 1/2 small head cabbage, cut into 1/4-inch-thick slices
• 1/2 large cucumber, seeded and cut into julienne strips

Instructions

1. Whisk together dressing ingredients.
2. Make slaw: Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.
3. Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.