Cabbage and Radish Slaw with Peanut Dressing

3.0

(54)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

10

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

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

Directions

Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
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.

Originally appeared: Martha Stewart Living, June 2004