If you’re looking for a departure from the normal cabbage slaw…
For dressing: 1 tablespoon soy sauce 1 tablespoon cider vinegar 2 teaspoons Asian sesame oil 1 1/2 teaspoons minced peeled fresh ginger 1 1/2 teaspoons Asian chile paste 1/4 cup creamy peanut butter 1 teaspoon sugar
For slaw: 1 tablespoon vegetable oil 2 medium carrots, cut into julienne strips 1/2 small head cabbage, cut into 1/4-inch-thick slices 1/2 large cucumber, seeded and cut into julienne strips
Make dressing: Whisk together dressing ingredients.
Make slaw: Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.
