If you're looking for a twist on the standard cole slaw, this is the recipe for you! Enjoy!
Confetti Cabbage Salad with Spicy Peanut Dressing from America’s Test KitchenServes 6
INGREDIENTS1 lb red or green cabbage (about ½ medium head), shredded (about 6 cups)
1 large carrot, peeled and shredded
2 Tbsp smooth peanut butter
2 Tbsp peanut oil
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp honey
2 med garlic cloves, minced or pressed (about 2 tsp)
1 ½ Tbsp fresh ginger, minced or grated
½ jalapeno, seeds and ribs removed
4 med radishes, halved lengthwise and sliced thin
4 scallions, sliced thin
1. Toss cabbage and carrot with 1 tsp 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 jalapeno in a food processor until smooth. Combine the cabbage, carrots, radishes, scallions and dressing in a medium bowl; toss to coat. Season with salt to taste. Cover and refrigerate; serve chilled. (Can be refrigerated for up to 2 days.)