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
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
Whisk together dressing ingredients.
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.