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 Kitchen
Serves 6
INGREDIENTS
1 lb red or green cabbage (about ½ medium head), shredded
(about 6 cups)1 large carrot, peeled and shredded
Salt
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.)
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