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Spicy Peanut Slaw

From

June/July 2005

Spicy Peanut Slaw

Thinly sliced vegetables make a better Spicy Peanut Slaw because they absorb dressing more readily than thicker vegetables. We used the shredding disk of a food processor, a V-slicer, or a sharp chef’s knife—most vegetables can be easily sliced thin enough by hand. Serve the slaw as soon as possible after preparation. Most slaws shed a good deal of liquid quickly, and the flavors may turn watery and the texture soft.

Serves 4 to 6

Crunchy peanut butter lends a chunky texture to this slaw, but smooth peanut butter can be used in a pinch. Use a sharp knife or a food processor fitted with a slicing blade to shred the cabbage.

Ingredients

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