Active Time

　　40 min

　　Total Time

　　40 min

　　The peanut notes in this slaw remind us of the Indonesian skewered meat dish saté. As a result, we think grilled steak, shrimp, or pork would make a terrific main course as an alternative to the Hoisin Five-Spice Chicken Legs.

　　

Ingredients

Makes 4 servings

　　

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:

Step 1

Whisk together dressing ingredients.

　　

Make slaw:

Step 2

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.