Chefmom posted 05-30-99
Confetti Slaw with Spicy Peanut Dressing
Makes about 5 cups; serves 6 to 8
1 pound green cabbage (about half a medium
head), shredded fine
1 teaspoon salt, plus more to taste
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice-wine vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium garlic cloves, chopped coarsely
1 (one-and-a-half-inch) piece of ginger
1/2 jalapeño chile, seeded
1 large carrot, peeled, grated
4 medium radishes, halved lengthwise and
sliced thin
4 medium scallions, sliced thin
Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh strainer set over medium bowl.
Let stand until cabbage wilts, at least 1 hour or up to 4 hours.
Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately).
Press, but do not squeeze, to drain; pat dry with paper towels. Can be stored in resealable plastic bag and refrigerated overnight.
In a bowl of a food processor, purée peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until a smooth paste is formed.
Toss cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.