Recipe for Confetti Slaw with Spicy Peanut Dressing 
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Yield:
6
Ingredients:
Amount Ingredient
1 lb green cabbage shredded fine
1 tsp salt or to taste
2 tbl smooth peanut butter
2 tbl peanut oil
2 tbl rice-wine vinegar
1 tbl soy sauce
1 tsp honey
2 med garlic cloves chopped coarsely
1 x piece ginger, 1 1/2"
1/2 x jalapeno chile seeded
1 lrg carrot peeled, grated
4 med radishes halved lengthwise,
and sliced thin
Instructions:
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 jalapeno 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"

Yield: 5 cups

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