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.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews (1)

54 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 23
  • 2 star values: 16
  • 1 star values: 1
Rating: Unrated
07/31/2013
easy to make, and very tasty. I plan on using this for other salads as well...