White Cabbage Radish Slaw Recipes

Steps:

• Mix the orange juice, vinegar, chilli and onion in a large bowl, and mix with a little salt. Add the cabbage, radishes and coriander, and toss really well.

Steps:

• Combine the cabbage, radishes, scallions, vinegar, salt, and sugar in a sealable plastic bag and mix well. Expel as much air as possible and seal the bag. Allow the vegetables to marinate for at least 30 minutes, and up to overnight.
• Using tongs or two forks, remove the vegetables from the marinating liquid (allow excess vinegar to drain off) and place in a mixing bowl. Discard the remaining vinegar mixture.
• Before serving, add the olive oil, cilantro, and black pepper and toss well. Check for seasoning and adjust if necessary.
• Transfer to a serving dish and garnish with a fresh sprig of cilantro.
• TECHNIQUES
• Shredding Cabbage
• The slicing side of a box grater works really well for this. However, if you don't have one, you can shred the cabbage with your knife by cutting the cabbage in half, removing its core, and then slicing the cabbage very thinly.
• Marinating the Vegetables
• I find marinating vegetables in a sealed plastic bag that has had all of its air expelled is an efficient way of making sure all the vegetables have been exposed to the marinade. (It is also compact enough to fit easily in your refrigerator.) If you don't have a plastic bag, use whatever container you have on hand. In that case, just make sure to stir the vegetables often.
• ADVANCE PREPARATION
• The vegetables can marinate overnight and will benefit from the extra time. However, in order for the cilantro to stay fresh, toss it with the olive oil no sooner than 1 hour before serving.

Steps:

• Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.
• Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.
• Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.

Steps:

• Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
• Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
• Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
• Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.

Steps:

• In a medium bowl, combine cabbage, radishes, and lime juice. Season with salt and pepper and toss well. Let sit 10 minutes. Top with cheese just before serving.

Steps:

• In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes; toss to coat. Cover and refrigerate, at least 1 hour and up to 1 day.

Steps:

• Finely slice the cabbage and radish. Place in a large bowl.
• Add the torn mint leaves and finely chopped red onion. Set aside.
• In a small bowl, add all of the dressing ingredients. Whisk until smooth.
• Pour the dressing over the salad/ cabbage mixture and gently toss to combine.
• Set the salad aside for at least 5 minutes before serving.

Steps:

• Shred cabbage, sprinkle with sugar and salt.
• Let set for two hours or longer.
• Turn mixture over a couple of time while cabbage is leaching its juices.
• Drain liquid from bowl.
• Add rest of the ingredients, toss and serve.
• May be chilled and served the next day.