Confetti Cabbage Salad with Spicy Peanut Dressing
Makes 6 servings
Ingredients
1 lb red cabbage, shredded (about 1/2 a medium head)
1 large carrot, peeled & shredded
1 tsp table salt, more to adjust
2 TB smooth peanut butter
2 TB peanut oil
2 TB rice vinegar
1 TB soy sauce
1 tsp honey
2 tsp garlic, minced (about 2 medium cloves)
1 1⁄2 TB fresh ginger, minced
1⁄2 jalapeño, seeds and rib removed
4 medium radishes, sliced thin
4 scallions, sliced thin
Directions
In a large colander, combine the cabbage and carrot, then mix in the salt and set aside in the sink for 1-4 hours, to pull out some of the moisture from the vegetables.
Rinse the vegetable mix under cold water, press the moisture out (don’t squeeze it), tip it out on a dish towel and pat dry. Set aside.
Using a stick blender, blend together until smooth the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño.
Combine the cabbage mixture, radishes, scallions, and dressing in a large bowl and toss to coat. Taste and adjust for salt, then cover it and place in the fridge to chill. Keeps for 2 days if refrigerated.
Recipe based on one from America’s Test Kitchen
Makes 6 servings
Ingredients
1 lb red cabbage, shredded (about 1/2 a medium head)
1 large carrot, peeled & shredded
1 tsp table salt, more to adjust
2 TB smooth peanut butter
2 TB peanut oil
2 TB rice vinegar
1 TB soy sauce
1 tsp honey
2 tsp garlic, minced (about 2 medium cloves)
1 1⁄2 TB fresh ginger, minced
1⁄2 jalapeño, seeds and rib removed
4 medium radishes, sliced thin
4 scallions, sliced thin
Directions
In a large colander, combine the cabbage and carrot, then mix in the salt and set aside in the sink for 1-4 hours, to pull out some of the moisture from the vegetables.
Rinse the vegetable mix under cold water, press the moisture out (don’t squeeze it), tip it out on a dish towel and pat dry. Set aside.
Using a stick blender, blend together until smooth the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño.
Combine the cabbage mixture, radishes, scallions, and dressing in a large bowl and toss to coat. Taste and adjust for salt, then cover it and place in the fridge to chill. Keeps for 2 days if refrigerated.
Recipe based on one from America’s Test Kitchen
