Confetti Coleslaw

Confetti Coleslaw

Christopher Kimball from the magazine Cooks Illustrated developed this great sounding recipe. When my company arrives at noon, I will have a bowl of this recipe prepared for lunch. Lake Erie Perch has to have coleslaw to accompany it on the menu.

Ingredients: Makes about 5 cups

1 pound green cabbage (about half a medium head), finely shredded

1 large carrot, peeled and grated

1 teaspoon salt, plus more to taste

2 tablespoons smooth peanut butter

2 tablespoons peanut oil

2 tablespoons rice-wine vinegar

1 tablespoon soy sauce

1 teaspoon honey

2 medium garlic cloves, coarsely chopped

One 1 1/2-inch piece fresh ginger

1/2 jalapeno, seeded

4 medium radishes, halved lengthwise and thinly sliced

4 medium scallions, thinly sliced

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Directions:

Toss cabbage and carrot with 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 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. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)

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In the 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, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve.