Confetti Slaw with Spicy Peanut Dressing
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.
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- 1 pound green cabbage (about half a medium head), finely shredded
- 1 large carrot, peeled and grated
- 1 teaspoon salt, plus more to taste
- 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
- One 1 1/2-inch piece fresh ginger
- 1/2 jalapeno, seeded
- 4 medium radishes, halved lengthwise and thinly sliced
- 4 medium scallions, thinly sliced
- Toss cabbage and carrot with 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 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. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
- In the bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until a smooth paste is formed. Toss cabbage, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve.
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