This cole slaw is a mash-up of regular cole slaw and Thai peanut noodles: definitely cabbage-y but also tasting of peanut butter and Asian flavors. It is a good side dish for a dinner with milder flavors. Like all slaws, it holds up well in the refrigerator if you make it ahead or as leftovers. 

The ingredients:

6 cups shredded cabbage, red or green or both;

1 large carrots, shredded (about 1/2 cup);

4 big radishes, cut in half and then sliced;

1/4 cup sliced scallion bits;

some jalapeno (maybe 1 tablespoon);

1-1/2 teaspoon garlic pieces;

2 tablespoons peanut butter;

2 tablespoons regular oil;

2 tablespoons rice vinegar;

1 tablespoon soy sauce;

1 teaspoon hone

1 teaspoon salt;

1-1/2 tablespoons grated ginger.

I shredded the cabbage and the carrot first and put them in a colander set over a bowl. I mixed in the teaspoon of salt and weighted the cabbage-carrot-salt down. I used a lid from a big container of yogurt, topped with a canister of sugar. 

While the cabbage and carrot were wilting a bit under the influence of salt and pressure, I made the dressing in the food processor. 

You could make the dressing in a blender or even by hand. We had used the food processor to shred the cabbage and carrots so it was sensible to use it for the dressing. 

I put the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalapeno into the food processor bowl and zizzed it up. 

I believe this is an action shot of the food processor. 

https://www.blogger.com/video.g?token=AD6v5dwNfczYRNK2boig4UpBzul2nO52N1NIktOv-DwEU1pP57gC6HuBQtGwINhXVZ3erVlYuZBR07GAtAJyDsDHyOzKNiow_pzSW-kt6Fo8N9Xa8MHu7la0ap3o7W25YnpwHR6gS1Y

I was in a hurry, so I let the cabbage and carrot wilt for maybe 30 minutes. The wilting stage can go longer - 1 hour or more. But, as I say, I was in a hurry. 

I rinsed the cabbage and carrots to get rid of excess salt and then dumped them out onto a paper towel. 

I pressed the paper towel firmly but gently, if that makes sense, to dry the veggies somewhat. 

Somewhat dried veggies. 

I poured the veggies into a bowl and added the radish and scallion bits. Then I poured the dressing over all and mixed it in. 

And here it is. We served it with baked chicken and baked potatoes. And some berries with yogurt. The tanginess of the slaw contrasted nicely with the chicken and potato. 

Philip ate the leftover slaw for lunch the next day. 

Cole slaw is sort of a sign of spring. We can look forward to hamburger and hot dogs and potato salad. And cole slaw. Happy spring.