| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
|
6 |
servings |
INGREDIENTS
| 1 |
lb |
Green cabbage; shredded fine |
| 1 |
ts |
Salt; or to taste |
| 2 |
tb |
Smooth peanut butter |
| 2 |
tb |
Peanut oil |
| 2 |
tb |
Rice-wine vinegar |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Honey |
| 2 |
md |
Garlic cloves; chopped coarsely |
| 1 |
|
Piece ginger; 1 1/2" |
| 1/2 |
|
Jalapeño chile; seeded |
| 1 |
lg |
Carrot; peeled, grated |
| 4 |
md |
Radishes; halved lengthwise, |
|
|
And sliced thin |
| 4 |
md |
Scallions; sliced thin |
INSTRUCTIONS
Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh
strainer set over medium bowl. Let stand until cabbage wilts, at
least 1 hour or up to 4 hours. Rinse cabbage under cold running water
(or in large bowl of ice water if serving slaw immediately). Press,
but do not squeeze, to drain; pat dry with paper towels. (Can be
stored in resealable plastic bag and refrigerated overnight.) In a
bowl of a food processor, puree peanut butter, oil, vinegar, soy
sauce, honey, garlic, ginger, and jalapeño until a smooth paste is
formed. Toss cabbage and carrot, radishes, scallions, and dressing
together in a medium bowl. Season to taste with salt; cover and
refrigerate until ready to serve. Makes about 5 cups; serves 6 to 8.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "5 cups"
Per serving: 87 Calories (kcal); 7g Total Fat; (71% calories from
fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 559mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Chris Kimball
Converted by MM_Buster v2.0n.
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