Confetti Cabbage Salad With Spicy Peanut Dressing

Grate the carrot on the large holes of a box grater or with the cabbage on the shredding disk of a food processor.

1. Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large-mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Vegetables can be stored in zipper-lock bag and refrigerated overnight.)
2. Puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño in food processor until smooth paste is formed, about 30 seconds. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season with salt to taste; cover and refrigerate until ready to serve. (Salad can be refrigerated for up to 1 day.)

TWO WAYS TO SHRED CABBAGE
1. After quartering and coring cabbage, separate cabbage quarters into stacks of leaves that flatten when pressed lightly.

BY HAND
2A. Use chef’s knife to cut each stack of cabbage diagonally into thin shreds. To chop cabbage, turn pile of shredded cabbage crosswise, then cut shreds into fine dice.

IN A FOOD PROCESSOR
2B. Roll leaves crosswise and place them in feed tube. Using slicing disk and pressing lightly on pusher, shred cabbage. Repeat with other stacks.