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Asian slaw with soy-peanut dressing

After removing the outside skin of the carrot with a rotary vegetable peeler, use the peeler to shave the carrot into thin strips. Slice the cabbage with a large chef’s knife or a mandoline. Serves 8.

1/4 cup soy sauce

1/4 cup peanut butter

3 tablespoons rice wine vinegar

2 tablespoons canola oil

2 teaspoons Thai chili paste

1 small red cabbage, cored and thinly sliced

1 teaspoon salt

2 medium carrots, shaved into thin strips using a peeler

6 scallions (both white and green parts), trimmed and thinly sliced

6 tablespoons chopped fresh mint

6 tablespoons sliced almonds, toasted

1. In a food processor, work the soy sauce, peanut butter, vinegar, oil, and chili paste until smooth.

2. In a large bowl, toss the cabbage with the salt. Add the carrots, 3 tablespoons each of scallions and mint, and the soy-peanut dressing. Toss well. Set aside for at least 20 minutes before serving. (You can make and refrigerate the slaw up to 4 hours ahead.)

3. To serve: Add the 3 tablespoons more of both scallions and mint, along with the almonds. Toss again.

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