Cabbage-Radish Slaw With Cilantro-Lime Vinaigrette
Published March 24, 2009
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
FOR THE SLAW
½ small head green cabbage
½ small head savoy cabbage
1 medium watermelon radish or 1 bunch red radishes
2 poblano chilies
FOR THE CILANTRO-LIME VINAIGRETTE
3 tablespoons fresh lime juice, more to taste
½ cup minced fresh cilantro
¼ teaspoon kosher salt
Freshly ground pepper to taste
Pinch cayenne pepper
¼ teaspoon sugar
3 ½ tablespoons vegetable oil
Nutritional analysis per serving (6 to 8 servings)
5 grams carbs; 75 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams fat; 2 grams fiber; 71 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE SLAW
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.
Private Notes
Comments
I wish there was either a volume or a weight of cabbage. I grow my own, and they vary wildly. I ended up with about 12 cups of cabbage, so I should have doubled the dressing. Also, according to the internet, a bunch of radishes is between 8 and 12 oz.... again I grow 5 different kinds of radishes of all sizes, and mine do not come in bunches.
Delicious, crunchy, bright salad. Served as a side dish for NYT’s fajitas recipe for Father’s Day. I was concerned about the poblano since I typically see that pepper blistered/peeled, but I trusted the recipe and the raw slivers were perfect. Last minute adjustment- added about 1 Tbs of unseasoned rice wine to boost the acidity.
I use this dressing for slaw all the time, usually with honey instead of sugar, it works great with many variations of cabbage and whatever crunchy vegetables I have around.
Excellent variety on slaw salad. Radishes add a great kick and color. I added radish to taste increasing the recipe recommendations.
Great as a salad bowl base! I grated a jalapeño in as well. I topped it with avocado, a bit of bacon, and an egg. Perfect for a refreshing and not too heavy lunch.