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Cabbage and Radish Slaw with Peanut Dressing

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.

Martha Stewart Living, June 2004 http://www.marthastewart.com/338305/cabbage-and-radish-slaw-with-peanut-dres
3.357145
Rated
67.1429100(14)14
  • Yield Serves 8 to 10

Ingredients

    • 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

Directions

  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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