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Confetti Slaw with Spicy Peanut Dressing

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Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this unusual coleslaw with spicy peanut dressing to accompany his crispy, crunchy fried chicken. After chopping the cabbage, Chris sprinkles it with a teaspoon of salt and lets it sit for a few hours to draw out the excess water. Unsalted cabbage will leech water into the dressing, making the slaw overly wet and separating the dressing from the greens.

Source: Martha Stewart Living Television
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