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Ingredients

Serves 8 to 10

• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 cup coarsely chopped shallot
• 1/4 cup plus 1 tablespoon creamy peanut butter
• 1/2 cup rice-wine vinegar (not seasoned)
• 3 tablespoons soy sauce
• 3 tablespoons packed dark-brown sugar
• 1/4 cup canola oil
• 1 small green cabbage, (about 1 3/4 pounds), finely shredded
• 1 medium daikon radish, cut into 1/8-inch-thick matchsticks
• 16 red radishes, halved lengthwise and cut into thin half-moons
• 4 scallions, cut on the diagonal into long, thin slices
• 1/2 cup dry-roasted peanuts

Description

The Peanut Dressing Can Be Made Ahead And Refrigerated In An Airtight Container Up To Four Days; Bring It To Room Temperature Before Using. You Can Let This Slaw Stand For Up To One Hour After Dressing It; If You Do So, Stir In The Peanuts And Red Radishe

Martha Stewart