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 chefs 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.