This colorful slaw was inspired by a sample that I tasted at a local indie theater that specializes in vegan food. It contained the tasty combo of shredded cabbage and radishes, with the spicy tang of a jalapeño dressing.
I attempted a similar slaw of my own this evening, created without a recipe, combining red cabbage, radishes and carrots, and mixed with my version of a jalapeño dressing.
Here’s my “this and that” recipe:
Radish Slaw with Jalapeño Dressing
1 cup red cabbage, shredded
1 cup carrots, shredded
4 – 6 radishes, cut into thin slivers
1/2 cup cashews, soaked in water
2 limes, juiced
1 cup cilantro
1 garlic clove, minced
1/2 jalapeño, seeded
4 tablespoons water
Sea salt & pepper to taste
Combine shredded red cabbage, carrots and radish slivers in a medium sized bowl.
Drain cashews. Combine cashews, lime juice, cilantro, garlic, jalapeño and water in a blender and blend until smooth. Salt and pepper to taste. Pour over slaw and mix well. Refrigerate. Makes 4 servings.
This slaw came together in minutes. The dressing is delicious without being too spicy, although I was more aware of the slight heat from the jalapeño after I finished the slaw. I suspect the slaw I sampled at the theater had an oil and vinegar base. This version has neither, nor does it contain sugar.
I tried my radish slaw and I loved it. This is a big deal to me, as I used to dislike radishes. They seemed too peppery and pithy to me. My grandfather, whom we affectionately called Pop, grew radishes every year in his huge garden. And every year he would offer me one of those little round red vegetables and say “Have a radish!” I always declined.
I’ve learned recently that radishes are so beneficial. Watch for a blog post about radishes and their health benefits this Friday. Pop…I’m eating radishes now, and enjoying them. You would be so happy about that!