Confetti Cabbage Salad With Spicy Peanut Dressing
"Recipe from America's Test Kitchen"
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Yields:
-
1 cup
- Serves:
- 6
ingredients
- 1 lb cabbage, shredded
- 1 large carrot, peeled & shredded
- salt
- 2 tablespoons smooth peanut butter
- 2 tablespoons peanut oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 2 teaspoons garlic, minced
- 1 1⁄2 teaspoons ginger, minced
- 1⁄2 jalapeno, seeds and rib removed
- 4 radishes, sliced thin
- 4 scallions, sliced thin
directions
- Toss the cabbage and carrot with 1 tsp salt in a colander set over a medium bowl. Let stand until the cabbage wilts, 1-4 hours. Rinse the cabbage and carrot under cold running water. Press to drain and pat dry with paper towels.
- Process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalepeno in a food processor until smooth.
- Combine everything in a medium bowl. Toss to coat salad with dressing. Season with salt to taste.
- Cover and refrigerate until chilled.
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RECIPE SUBMITTED BY
My husband and I live in Costa Rica. I like to go for long walks on the beach, collect shells, read and scrapbook. I am learning how to boogie board and my husband is learning to surf.
I have never really enjoyed cooking until now, and it still isn't always enjoyable. This web site is helping me a lot. It is challenging finding all the ingredients as they aren't as readily available as they were in California, but we've managed to make some pretty great dishes lately.
