| 1 |
pound green cabbage (about 1/2 medium head), shredded fine
|
| 1 |
large carrot , peeled and grated
|
| 1 |
teaspoon table salt
|
| 2 |
tablespoons smooth peanut butter
|
| 2 |
tablespoons peanut oil
|
| 2 |
tablespoons rice vinegar
|
| 1 |
tablespoon soy sauce
|
| 1 |
teaspoon honey
|
| 2 |
medium cloves garlic , chopped coarse
|
| 1 1/2 |
inch piece ginger , peeled
|
| 1/2 |
jalapeño chile , halved and seeded
|
| 4 |
medium radishes , halved lengthwise and sliced thin
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| 4 |
medium scallions , sliced thin
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|
Table salt
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| |
1. Toss shredded cabbage, carrot, and 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 and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.)
2. In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.
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