Mexican Radish Slaw Recipes

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.

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.

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.

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.

MEXICAN COLESLAW

Steps:

• Combine the cabbage, onion, cilantro and jalapeños in a salad bowl and set aside.
• Combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately.
• I do not like this dish as a leftover, it loses it's crispness and clean taste.

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.