RECIPE: Cabbage Salad with Spicy Peanut Dressing

From Perfect Vegetables by the editors of Cook's Illustrated magazine

Serves 6-8

Ingredients:

1 pound green or red cabbage (1/2 medium head), shredded

1 large carrot, peeled and grated

Salt

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

Procedure:

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.)