Radish Cabbage Coleslaw Food

RADISH COLESLAW

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.

JALAPENO RADISH SLAW

Steps:

• Toss 1 head shredded cabbage and 1 bunch thinly sliced radishes with 2 tablespoons olive oil, 1 teaspoon salt and the juice of 1/2 lime; let sit 15 minutes. Just before serving, toss with 1 small bunch chopped cilantro and 1 to 2 thinly sliced jalapenos.

RADISH-CABBAGE COLESLAW

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.

RADISH AND CUCUMBER SLAW

Steps:

• In a large bowl, whisk together the cider vinegar, canola oil and sugar. Season with salt and pepper. Add the cilantro, scallions, three-quarters of the cabbage (reserve the remaining cabbage for another use, such as Round 2 Recipe Cabbage and Beef Stir Fry), cucumbers and radishes. Toss to combine. Cover and keep in the refrigerator until ready to serve.

CREAMY RADISH SLAW

Steps:

• combine forst 3 ingredients in a bowl.
• combine mayonnaise and remaining ingredients with a whisk.
• drizzle over slaw, toss well to combine.
• serve immediately.

CABBAGE AND DAIKON COLESLAW

Steps:

• Combine veggies in a medium bowl, and toss to combine.
• Whisk together all dressing ingredients, except olive oil, and then slowly whisk in olive oil.
• Pour over veggies, and toss to combine.
• Allow to set at room temperature for about 20 minutes for flavor to develop, taste, and adjust seasonings.
• Cover, and refrigerate until ready to serve.
• Best if served within a couple of hours, but still tasty, even though it's a little limp, for several days.

CRUNCHY SLAW WITH RADISHES

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.

GRILLED-FISH TACOS WITH RADISH-CABBAGE SLAW

Steps:

• Mash garlic and salt into a fine paste using a mortar and pestle (or use the side of a chef's knife), and transfer to a bowl. Stir in cilantro, chili powder, oregano, lime zest, and olive oil. Cut 2 slashes in the skin of each fish fillet. Flip, and rub half the spice mixture onto fish; reserve remaining half.
• Heat a grill pan over medium-high heat. Grill fish, skin side up first, flipping once, until cooked through, about 4 minutes per side.
• Remove skin from fish, and discard. Flake fish into large pieces, discarding any bones. Combine fish with the remaining spice mixture and toss with 2 teaspoons lime juice.
• Toss radishes, cabbage, and scallions in a bowl. Mash avocado in a bowl; stir in 1 tablespoon lime juice.
• Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
• Spread 1/4 mashed avocado onto each tortilla. Top with fish, slaw, and cilantro leaves. Fold tortillas over filling, and serve with lime wedges.

SHREDDED CABBAGE & RADISH SLAW

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.

SHREDDED CABBAGE AND RADISH SALAD

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.

JAMES BEARD'S HORSERADISH COLESLAW

Steps:

• Shred cabbage, and soak in cold salted water for one hour.
• To prepare dressing, combine all remaining ingredients together.
• When ready to prepare salad, drain cabbage well and toss with dressing.

RADISH COLESLAW SALAD

Steps:

• In bowl place cabbage, radishes, celery and onion.
• Mix salad dressing as label directs.
• Toss with cabbage mixture.

WHITE CABBAGE & RADISH SLAW

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.

CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE

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.