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.


  • 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


  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.

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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