Food & Cooking Recipes Salad Recipes Cabbage and Radish Slaw with Peanut Dressing 3.0 (54) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressingwith ginger and soy sauce, as well as the daikon -- give it an unmistakably Asian character. Ingredients 1 tablespoon finely chopped peeled fresh ginger ¼ cup coarsely chopped shallot ¼ cup plus 1 tablespoon creamy peanut butter ½ cup rice-wine vinegar (not seasoned) 3 tablespoons soy sauce 3 tablespoons packed dark-brown sugar ¼ cup canola oil 1 small green cabbage, (about 1 ¾ pounds), finely shredded 1 medium daikon radish, cut into ⅛-inch-thick matchsticks 16 red radishes, halved lengthwise and cut into thin half-moons 4 scallions, cut on the diagonal into long, thin slices ½ cup dry-roasted peanuts Directions Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside. Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine. Cook's Notes The peanut dressing can be made ahead and refrigerated in an airtight container up to 4 days; bring it to room temperature before using. You can let this slaw stand for up to 1 hour after dressing it; if you do so, stir in the peanuts and red radishes just before serving so they stay crunchy. Rate it Print