Confetti Slaw
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 large
Carrot (peeled, grated)1 tsp
Salt2 tbsps
Smooth Peanut Butter2 tbsps
Peanut Oil2 tbsps
Rice Wine Vinegar1 tbsp
Soy Sauce1 tsp
Honey2 medium
Garlic Cloves (coarsely chopped)4 medium
Scallions (sliced thin)Directions:
1
Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh strainer set over medium bowl
2
Let stand until cabbage wilts, at least 1 hour or up to 4 hours
3
Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately)
4
Press, but do not squeeze, to drain; pat dry with paper towels
5
(Can be stored in sealable bag and refrigerated overnight
6
) In a bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until smooth paste is formed
7
Toss cabbage and carrot, radishes, scallions, and dressing together in a medium bowl
8
Season, to taste, with salt; cover and refrigerate until ready to serve