Sunday, June 21, 2009

RECIPE: Cabbage Salad with Spicy Peanut Dressing

From Perfect Vegetables by the editors of Cook's Illustrated magazine
Serves 6-8

1 pound green or red cabbage (1/2 medium head), shredded
1 large carrot, peeled and grated
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium cloves garlic, chopped
1 (1 1/2-inch) piece fresh ginger, peeled
1/2 jalapeno chile, stemmed and seeded
4 medium radishes, halved lengthwise and sliced thin
4 medium scallions, sliced thin

1. Toss the cabbage, carrot, and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until the cabbage and carrot wilt, 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. (The cabbage and carrot can be stored in a zipper-lock plastic bag and refrigerated overnight.)

2. Place the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and chile in the workbowl of a food processor. Process until a smooth dressing is formed. Toss the cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover and refrigerate until ready to serve. (The salad is best the day it is made but will keep refrigerated for several days.)

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