SHREDDED CABBAGE AND RADISH SALAD
This take on slaw includes the familiar green cabbage but adds thinly sliced radishes for added crunch and pepperiness. Lime juice and Cotija cheese give it a Tex-Mex flair.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 78 g, Cholesterol 2 g, Fat 3 g, Fiber 3 g, Protein 4 g
SHREDDED NAPA CABBAGE SALAD WITH RADISHES, GOLDEN RAISINS, AND DIJON DRESSING
A fresh, mayonnaise-free alternative to slaw, this sweet-and-sour salad is made with napa cabbage and gets zip from wholegrain mustard, vinegar, radishes, a sprinkling of chives, and a handful of plump golden raisins.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Whisk together vinegar, mustard, and sugar. Toss together cabbage, radishes, golden raisins, and chives. Drizzle dressing over salad. Season with salt and pepper.
Nutrition Facts : Calories 74 g, Fiber 2 g, Protein 2 g, Sodium 160 g
SHREDDED CABBAGE & RADISH SLAW
Mexican taco stands typically offer crunchy pickled vegetables to accompany their tacos. Shredded cabbage and sliced radishes are often found in small containers marinating in vinegar, to which guests can help themselves. The contrasting colors and textures, along with the vivid flavors of these toppings, make for a great salad and accompaniment to any meal.
Yield serves 6
Number Of Ingredients 9
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.
MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)
You'll love this extra crunchy and bright Mediterranean Cabbage Salad, a no-mayo coleslaw with loads of fresh veggies, herbs, toasted almonds, and a zippy Dijon vinaigrette! This is the perfect make-ahead salad, and it comes together in 20 minutes!
Provided by Suzy Karadsheh
Categories Entree or Side Dish
Time 20m
Number Of Ingredients 18
Steps:
- Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.
- Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.
- Pour the vinaigrette all over and toss to combine.
- If you have the time, give the salad 30 minutes to 1 hour for the flavors to meld.
Nutrition Facts : Calories 200.3 kcal, Carbohydrate 11.9 g, Protein 4.7 g, SaturatedFat 1.8 g, TransFat 0.1 g, Sodium 79 mg, Fiber 4.5 g, Sugar 4.5 g, ServingSize 1 serving
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