Cabbage and Radish Slaw with Peanut Dressing

The peanut dressing can be made ahead and refrigerated in an airtight container up to four days; bring it to room temperature before using. You can let this slaw stand for up to one hour after dressing it; if you do so, stir in the peanuts and red radishes just before serving so they stay crunchy.

  • Servings: 10
Cabbage and Radish Slaw with Peanut Dressing

Source: Martha Stewart Living, June 2004


  • 1 tablespoon finely chopped peeled fresh ginger
  • 1/4 cup coarsely chopped shallot
  • 1/4 cup plus 1 tablespoon creamy peanut butter
  • 1/2 cup rice-wine vinegar (not seasoned)
  • 3 tablespoons soy sauce
  • 3 tablespoons packed dark-brown sugar
  • 1/4 cup canola oil
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded
  • 1 medium daikon radish, cut into 1/8-inch-thick matchsticks
  • 16 red radishes, halved lengthwise and cut into thin half-moons
  • 4 scallions, cut on the diagonal into long, thin slices
  • 1/2 cup dry-roasted peanuts


  1. Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.

  2. Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.


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