Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up 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. (Can be stored in sealable bag and refrigerated overnight.)
In a bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until smooth paste is formed.
Toss cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Season, to taste, with salt; cover and refrigerate until ready to serve.
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