Name: Spicy Peanut Slaw
Total time: PLACEHOLDER
Ingredients: 1/4 cup chunky peanut butter plus 1 additional tablespoon; 2 medium cloves garlic , minced; 1 teaspoon finely grated fresh ginger; 1 tablespoon light brown sugar; 1 tablespoon rice vinegar; 1/4 teaspoon red pepper flakes; 3 tablespoons hot water; 1/2 medium head red cabbage , finely shredded (about 6 cups); Table salt; 3 scallions , thinly sliced on bias

Why This Recipe Works

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 mandoline, 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.

Before You Begin

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.

Instructions

Whisk peanut butter, garlic, ginger, brown sugar, vinegar, pepper flakes, and water together in large bowl until dressing is creamy. Add cabbage and toss well to combine. Adjust seasonings with salt, and sprinkle scallions over slaw. Serve.