Cabbage: You can use either green or red cabbage, just make sure to shred the cabbage very finely.

Carrot: Make sure to grate or shred the cabbage as finely as possible.

Radish: If you can’t find daikon radish, other types of radish can be substituted including watermelon radish or purple daikon. Very small radishes should be cut in the longest matchsticks possible.

Roasted Peanuts: Roasted peanuts add extra crunchiness to this salad. Alternatively, if you are allergic to peanuts, you may use roasted cashews or roasted almonds instead.

Peanut Butter: I recommend using creamy peanut butter (instead of crunchy peanut butter) to create a very creamy and smooth texture for the peanut dressing so that it contrasts well with the crunchiness of the vegetables and the roasted peanuts. Make sure to use unsalted peanut butter as we will be adding salt to taste later. Alternatively, if you are allergic to peanuts, you can use unsalted cashew butter or almond butter instead.

Lime Juice: A squeeze of fresh lime juice adds tanginess to the salad. If you don’t have lime juice, lemon juice will work too, although you will get a different flavor profile.

Coconut Milk: I used unsweetened coconut milk to keep this recipe vegan and dairy-free. Alternatively, if you are not lactose-intolerant, you can also use heavy cream instead.

Sriracha: If you enjoy a kick of heat, I recommend adding 1 or 2 teaspoons of Sriracha chili sauce (increase or decrease the amount of Sriracha according to how much heat you can take). Alternatively, if you rather not have any heat at all, feel free to leave it out directly.