Chicken With Radish Cucumber Slaw Recipes

CHICKEN TOSTADAS WITH RADISH SLAW

Steps:

• To prepare the chicken, in a heavy Dutch oven, stir together the orange juice, lime juice, and achiote paste until the achiote paste is smooth. Add the onion, garlic, and oregano and mix well. Add the chicken thighs and turn to coat evenly. Sprinkle the chicken with salt.
• Cover, place over medium heat, bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the chicken is opaque throughout when pierced with a knife tip, about 40 minutes. Uncover and continue to simmer until the sauce is very thick and the chicken begins to fall apart and catch on the bottom of the pan, about 10 minutes.
• Remove from the heat and let cool slightly, then shred the chicken. Season with salt and pepper.
• To make the radish slaw, in a small bowl, combine the radishes, green onions, cilantro, and lime juice and toss to mix. Season with salt.
• Pour oil to a depth of 1 inch (2.5 cm) into a deep, heavy frying pan and warm over medium-high heat until almost smoking. One at a time, add the tortillas and cook, turning once with tongs, until crisp and golden, 1-2 minutes. As each tortilla is ready, transfer it to paper towels to drain, then sprinkle lightly with salt.
• Arrange 2 tortillas side by side on each individual plate. Top the tortillas with the chicken, dividing it equally, and then spoon the radish slaw evenly over the chicken. Top the tostadas evenly with the cheese and the avocado slices and serve.

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.

CUCUMBER-RADISH SLAW

Steps:

• Peel the cucumbers. Halve lengthwise; scrape out any seeds with a teaspoon. Slice the cucumbers very thin on the diagonal.
• Thinly slice enough radishes to equal 1 cup. In a large colander, toss the vegetables with 1/2 teaspoon salt. Top the mixture with a plate that fits inside the colander; weight with a heavy object. Drain in the sink for 20 minutes; squeeze the vegetables in paper towels to dry.
• Transfer to a bowl; toss with the onion, vinegar, olive oil, and sugar; season with salt and pepper. Serve immediately.

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.

CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW

Steps:

• Make the Creamy Carrot-Radish Slaw:
• Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
• Make the Chickpea Salad:
• Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
• Assemble the sandwiches:
• Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
• Do Ahead
• Chickpea salad can be made 2 days ahead. Chill in a resealable container.

CUCUMBER-RADISH SLAW

Steps:

• Peel English cucumbers. Halve lengthwise; slice cucumbers very thinly on the diagonal.
• Thinly slice radishes. In a large colander, toss vegetables with coarse salt. Top mixture with a plate that fits inside colander; weight with a heavy object. Drain in sink 20 minutes; squeeze vegetables in paper towels to dry.
• Transfer to a bowl; toss with minced red onion, cider vinegar, olive oil, and 1 teaspoon sugar; season with salt and ground pepper. Serve immediately.