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Cabbage and Radish Slaw with Peanut Dressing

In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressing with ginger and soy sauce, as well as the daikon -- give it an unmistakably Asian character.

Source: Martha Stewart Living, June 2004



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.

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How would you rate this recipe?
  • MS12171593
    31 JUL, 2013
    easy to make, and very tasty. I plan on using this for other salads as well...

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