500 g green cabbage, finely shredded 1 lb
5 ml salt 1 tsp
25 ml smooth peanut butter 2 tbsp
25 ml peanut oil 2 tbsp
25 ml rice-wine vinegar 2 tbsp
15 ml soy sauce 1 tbsp
15 ml honey 1 tsp
2 medium garlic cloves, coarsely chopped
1 ginger, 1 1/2 in (3 cm)
1/2 jalapeno hot pepper, seeded 1/2
1 large carrot, peeled & grated
4 medium radishes, thinly sliced
4 medium shallots, thinly sliced
Toss cabbage with salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts about 1 to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
In the bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalapeno pepper until a smooth paste is formed. Toss cabbage, carrots, radishes, shallots and dressing together in a medium bowl. Season to taste with salt. Cover and refrigerate until ready to serve.
Serves 8