Cabbage And Radish Slaw With Peanut Dressing Recipes

CABBAGE AND RADISH SLAW WITH PEANUT DRESSING

Steps:

• Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
• Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.

ASIAN RED CABBAGE SLAW WITH PEANUTS

Steps:

• Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions and toss to coat.
• Transfer to a platter, sprinkle with the peanuts and serve immediately.

CLASSIC CABBAGE SLAW WITH GRANDMOTHER SHINN'S DRESSING

Steps:

• Dissolve the tablespoon kosher salt in 2 cups water in a large bowl. Add the cabbage and soak for 30 minutes. Rinse the cabbage and drain well. Return it to the bowl and combine with the carrots and the scallions.
• To make the dressing, whisk the eggs in a medium bowl until fluffy. Gradually whisk in the vinegar a little at a time. Add the sugar, mustard, salt, and pepper; whisk until uniformly combined. Transfer the mixture to a 2-quart saucepan and place it over medium-low heat. Heat slowly, stirring constantly, until the mixture reaches a gentle boil. Continue cooking and stirring until the mixture thickens, about 1 minute. Cool, then stir in the sour cream.
• Add dressing to slaw and mix well. Refrigerate the slaw for 1 to 2 hours. Serve slightly chilled.

CABBAGE AND PEANUT COLESLAW

Steps:

• Add cabbage to a large bowl.
• In a small bowl mix the mayonnaise, sour cream, vinegar, mustard, curry powder, salt, and pepper together; add dressing to cabbage and toss to coat well.
• Cover and refrigerate several hours.
• Add peanuts and toss just before serving.

RADISH-CABBAGE COLESLAW

Steps:

• Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.
• Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.
• Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.

PEA, RADISH, AND CABBAGE SLAW

Steps:

• Combine snap peas, radish matchsticks, red cabbage, and peas in a medium bowl. Add remaining ingredients to a jar with a lid. Shake to mix well.
• Toss salad with dressing just before serving. Scatter radish rounds over the top.

CRUNCHY PEANUT SLAW

Steps:

• Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths.
• Toss with the peanuts in a large bowl.
• Chop the green onions, including the green and white parts.
• Toss the onions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
• Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
• Toss with the cabbage. Garnish with a few more peanuts and serve.

CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
• Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
• Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
• Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.