Cabbage and Radish Slaw with Peanut Dressing
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
Directions
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.