1 pound green cabbage (about half a medium head), finely shredded
1 large carrot, peeled and grated
1 teaspoon salt, plus more to taste
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice-wine vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium garlic cloves, coarsely chopped
1 one-and-a-half-inch piece fresh ginger
1/2 jalapeño, seeded
4 medium radishes, halved lengthwise and thinly sliced
4 medium scallions, thinly sliced

1. Toss cabbage and carrot with 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)

2. In the bowl of a food processor, purée peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until a smooth paste is formed. Toss cabbage, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve.