SERVES 6
Serve this Asian-inspired cabbage salad with simple pork or chicken dishes. To serve the salad immediately, rinse the salted cabbage and carrot in a large bowl of ice water, drain them in a colander, pick out any ice cubes, then pat the vegetables dry before dressing.
1 |
pound red or green cabbage (about ½ medium head), shredded (about 6 cups; see photos) |
1 |
large carrot, peeled and shredded |
Table salt |
|
2 |
tablespoons smooth peanut butter |
2 |
tablespoons peanut oil |
2 |
tablespoons rice vinegar |
1 |
tablespoon soy sauce |
1 |
teaspoon honey |
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
1½ |
tablespoons minced or grated fresh ginger |
½ |
jalapeño chile, seeds and ribs removed |
4 |
medium radishes, halved lengthwise and sliced thin |
4 |
scallions, sliced thin |
1. Toss the cabbage and carrot with 1 teaspoon salt in a colander set over a medium bowl. Let stand until the cabbage wilts, at least 1 hour or up to 4 hours. Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels.
2. Process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño in a food processor until smooth. Combine the cabbage, carrot, radishes, scallions, and dressing in a medium bowl; toss to coat. Season with salt to taste. Cover and refrigerate; serve chilled. (The salad can be refrigerated in an airtight container for up to 2 days.)