Best Radish Slaw Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY RADISH SLAW



Creamy Radish Slaw image

Make and share this Creamy Radish Slaw recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 10

4 cups shredded radishes (about 40)
2 cups chopped yellow peppers
1 1/2 cups shredded carrots
1/2 cup mayonnaise
1 tablespoon fresh dill, chopped
2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon dry mustard
salt
black pepper

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



Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw image

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and quick weeknight dinner.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Chickpea     Salad     Sandwich     Carrot     Radish     Vegetarian     Feta     Avocado     Cilantro

Yield Makes 4 servings

Number Of Ingredients 31

For the Creamy Carrot-Radish Slaw:
3 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
5 small carrots (about 8 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
3 small radishes (about 2 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the Chickpea Salad:
4 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons radish-top salsa verde (optional)
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 shallot, quartered
1 garlic clove, halved
1 (16-ounce) can chickpeas, rinsed
1 medium cucumber (about 1/2 pound), finely chopped
3 tablespoons crumbled feta
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the sandwiches:
1 avocado, thinly sliced
4 brioche buns or 8 slices pumpernickel bread, toasted
1/2 cup baby spinach leaves

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.

CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE



Cabbage-Radish Slaw With Cilantro-Lime Vinaigrette image

Provided by Kim Severson

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 small head green cabbage
1/2 small head savoy cabbage
1 medium watermelon radish or 1 bunch red radishes
2 poblano chilies
3 tablespoons fresh lime juice, more to taste
1/2 cup minced fresh cilantro
1/4 teaspoon kosher salt
Freshly ground pepper to taste
Pinch cayenne pepper
1/4 teaspoon sugar
3 1/2 tablespoons vegetable oil

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.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 71 milligrams, Sugar 2 grams, TransFat 0 grams

RADISH AND CUCUMBER SLAW



Radish and Cucumber Slaw image

Provided by Sandra Lee

Time 15m

Yield 8 servings

Number Of Ingredients 9

1 teaspoon sugar
1/4 cup apple cider vinegar
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
4 scallions, sliced
1 small head red cabbage, thinly sliced
1 small cucumber, peeled, seeded and thinly sliced
1 bunch radishes, thinly sliced (about 2 cups)

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.

SNOW PEA-RADISH SLAW



Snow Pea-Radish Slaw image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Thinly slice 1 red onion and 1 bunch radishes. Soak in ice water, 5 minutes; drain and pat dry. Whisk 4 teaspoons rice vinegar and 1/2 teaspoon each dijon mustard and sugar in a bowl. Whisk in 2 tablespoons vegetable oil and 1/2 teaspoon sesame oil. Add 8 ounces thinly sliced snow peas, the onion and radishes. Season with salt.

CUCUMBER-RADISH SLAW



Cucumber-Radish Slaw image

This cool, peppery slaw uses no mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8

2 English cucumbers
4 to 6 radishes (to equal 1 cup)
3 tablespoons cider vinegar
2 teaspoons olive oil
1 teaspoon sugar
1/2 teaspoon coarse salt, plus more for seasoning
Ground pepper
2 tablespoons minced red onion

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.

Nutrition Facts : Calories 56 g, Fat 3 g, Fiber 1 g, Protein 1 g

CABBAGE AND RADISH SLAW WITH PEANUT DRESSING



Cabbage and Radish Slaw with Peanut Dressing image

In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressingwith ginger and soy sauce, as well as the daikon -- give it an unmistakably Asian character.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 tablespoon finely chopped peeled fresh ginger
1/4 cup coarsely chopped shallot
1/4 cup plus 1 tablespoon creamy peanut butter
1/2 cup rice-wine vinegar (not seasoned)
3 tablespoons soy sauce
3 tablespoons packed dark-brown sugar
1/4 cup canola oil
1 small green cabbage, (about 1 3/4 pounds), finely shredded
1 medium daikon radish, cut into 1/8-inch-thick matchsticks
16 red radishes, halved lengthwise and cut into thin half-moons
4 scallions, cut on the diagonal into long, thin slices
1/2 cup dry-roasted peanuts

Steps:

  • Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
  • Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.

SNOW PEA AND RADISH SLAW



Snow Pea and Radish Slaw image

Make and share this Snow Pea and Radish Slaw recipe from Food.com.

Provided by Lori Mama

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces snow peas, cleaned, trimmed and thinly sliced lengthwise
1 red onion, thinly sliced
1 bunch radish, cleaned, trimmed and thinly sliced
4 teaspoons rice vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
2 tablespoons vegetable oil
1/2 teaspoon sesame oil
1/2 teaspoon salt

Steps:

  • Place vegetables in bowl.
  • Mix together the dressing ingredients.
  • Pour over vegetables and toss well.
  • Serve.

WHITE CABBAGE, RADISH, MINT AND CARAWAY SALAD (SLAW)



White Cabbage, Radish, Mint and Caraway Salad (Slaw) image

Another Karen Martini recipe from her cookbook "cooking at home". She suggests to serve this slaw salad with fried fish, ceal schnitzel, sausages or roast pork.

Provided by Jubes

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cabbage, very finely sliced
6 sprigs mint, leaves torn
6 red radishes, very finely sliced
1/2 red onion, finely chopped
1 1/2 teaspoons caraway seeds, ground
1/2 lemon, juiced
100 ml extra virgin olive oil
sea salt, ground
black pepper, freshly ground

Steps:

  • Finely slice the cabbage and radish. Place in a large bowl.
  • Add the torn mint leaves and finely chopped red onion. Set aside.
  • In a small bowl, add all of the dressing ingredients. Whisk until smooth.
  • Pour the dressing over the salad/ cabbage mixture and gently toss to combine.
  • Set the salad aside for at least 5 minutes before serving.

Nutrition Facts : Calories 153.6, Fat 14.6, SaturatedFat 2, Sodium 16.3, Carbohydrate 6.5, Fiber 2.6, Sugar 3.2, Protein 1.4

CUCUMBER RADISH SLAW



Cucumber Radish Slaw image

I love to serve this dish when we cook on the grill in the summertime. It's so refreshing on hot days. This was printed in a cookbooklet that I received in one of our swaps.

Provided by Dreamgoddess

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 English cucumbers
1 cup thinly sliced radish
1/2 teaspoon sea salt
2 tablespoons red onions, minced
3 tablespoons cider vinegar
2 teaspoons olive oil
1 teaspoon sugar
salt & freshly ground black pepper, to taste

Steps:

  • Peel the cucumbers, halve lengthwise and scrape out the seeds.
  • Thinly slice the cucumbers on the diagonal.
  • Combine the cucumbers and radishes in a colander; toss together with the sea salt.
  • Top the vegetables with a plate that will fit inside the colander and weight the plate with a heavy item to help the veggies drain.
  • Drain the vegetables in the sink for about 20 minutes, squeeze them between paper towels to dry, then transfer to a bowl.
  • Combine the red onion, cider vinegar, olive oil and sugar.
  • Pour over the cucumber and radishes; toss to combine.
  • Season with salt and freshly ground pepper to taste and serve immediately.

Nutrition Facts : Calories 55.6, Fat 2.5, SaturatedFat 0.4, Sodium 305.8, Carbohydrate 8.1, Fiber 1.3, Sugar 4.4, Protein 1.2

CUCUMBER-RADISH SLAW



Cucumber-Radish Slaw image

Categories     Cucumber     Radish

Yield Serves 4

Number Of Ingredients 7

2 English cucumbers
4 to 6 radishes
Coarse salt and fresh ground pepper
2 tablespoons minced red onion
3 tablespoons cider vinegar
2 teaspoons olive oil
1 teaspoon sugar

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.

PEA, RADISH, AND CABBAGE SLAW



Pea, Radish, and Cabbage Slaw image

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

Provided by Alison Attenborough

Categories     Salad     Side     Vegetarian     Quick & Easy     Radish     Vegan     Cabbage     Sugar Snap Pea     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

4 ounces sugar snap peas, thinly sliced crosswise
1 bunch radishes, half thinly sliced into matchsticks and half thinly sliced into rounds
4 ounces red cabbage, finely shredded
4 ounces fresh peas or frozen peas, thawed
1 lemon, zested and juiced
1/4 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
Sea salt
Freshly ground black pepper

Steps:

  • Combine snap peas, radish matchsticks, red cabbage, and peas in a medium bowl. Add remaining ingredients to a jar with a lid. Shake to mix well.
  • Toss salad with dressing just before serving. Scatter radish rounds over the top.

WHITE CABBAGE & RADISH SLAW



White cabbage & radish slaw image

This healthy, crunchy slaw has a pop of chilli and a slight sweetness from the orange dressing that makes an addictive side dish to a spicy main course

Provided by Sara Buenfeld

Categories     Side dish

Time 10m

Number Of Ingredients 7

1 orange , juiced
1 tbsp white wine vinegar
1 red chilli , deseeded and finely chopped (leave out if you don't like spicy food)
1 red onion , halved and thinly sliced
300g shredded white cabbage
150g radishes , thinly sliced
generous handful chopped coriander

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.

Nutrition Facts : Calories 48 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein

COLLARD GREEN AND RADISH SLAW WITH CRISPY SHALLOTS



Collard Green and Radish Slaw with Crispy Shallots image

Provided by Dawn Perry

Categories     Salad     Side     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Low Sodium     Radish     Fall     Healthy     Low Cholesterol     Vegan     Collard Greens     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 small shallots, sliced into rings
6 tablespoons vegetable oil
Kosher salt
1 bunch collard greens (about 10 ounces), center ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 tablespoons white wine vinegar
Freshly ground black pepper

Steps:

  • Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8-10 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Transfer oil to a small bowl and let cool.
  • Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
  • DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

SHREDDED BEET AND RADISH SLAW WITH RICE NOODLES



Shredded Beet and Radish Slaw With Rice Noodles image

I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it's a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did - and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.

Provided by Martha Rose Shulman

Categories     easy, quick, pastas, salads and dressings

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 12

2 ounces rice vermicelli (thin rice sticks) or thin rice noodles for stir-fries
1/4 cup rice vinegar
2 teaspoons soy sauce
1 large red beet (7 to 8 ounces), peeled and grated
1 bunch radishes (5 to ounces), grated
1/2 cup chopped cilantro, plus sprigs for garnish
3 tablespoons slivered mint leaves
2 tablespoons slivered Thai basil leaves (may substitute regular basil if you can't get the Thai variety)
1 to 2 tablespoons minced pickled ginger (to taste)
2 teaspoons finely grated or chopped orange zest
Salt to taste
Romaine lettuce leaves for serving

Steps:

  • Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
  • Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. Add the noodles, pickled ginger and orange zest and toss together. Taste and add salt if desired.
  • To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad. Garnish with cilantro sprigs and serve.

Nutrition Facts : @context http, Calories 54, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 192 milligrams, Sugar 2 grams

GRILLED-FISH TACOS WITH RADISH-CABBAGE SLAW



Grilled-Fish Tacos with Radish-Cabbage Slaw image

Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 4

Number Of Ingredients 13

1 garlic clove, minced
1/2 teaspoon coarse salt
1/4 cup finely chopped fresh cilantro, plus leaves for serving
1 teaspoon chipotle chili powder, or regular chili powder
1 teaspoon dried oregano
2 limes, zested and juiced, plus 4 lime wedges for serving
1 teaspoon extra-virgin olive oil
4 red snapper fillets (5 ounces each), skin on
8 radishes, julienned
6 ounces green cabbage, finely shredded (2 cups)
3 scallions, julienned
1 firm, ripe Hass avocado, halved, pitted, and peeled
4 eight-inch flour tortillas

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.

Nutrition Facts : Calories 357 g, Cholesterol 53 g, Fiber 6 g, Protein 33 g, SaturatedFat 2 g, Sodium 490 g

RADISH SLAW



Radish Slaw image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Carrot     Radish     Spring     Vegan     Cabbage     Gourmet

Yield Serves 4

Number Of Ingredients 8

1/2 pound radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh coriander, mint, or parsley leaves

Steps:

  • In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the coriander, and salt and pepper to taste.

SPINACH, RADISH SLAW WITH CRISPY CHILES AND PEPITAS



Spinach, Radish Slaw with Crispy Chiles and Pepitas image

Provided by Tori Ritchie

Categories     Salad     Appetizer     Christmas     Vegetarian     Low Cal     High Fiber     Spinach     Radish     Christmas Eve     Seed     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 10

2 tablespoons Sherry wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
6 dried Anaheim or dried New Mexico chiles,* stemmed
Canola oil
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9-ounce bags spinach leaves (not baby spinach)
2 10-ounce bunches large red radishes, trimmed
4 ounces Cotija cheese or feta cheese, crumbled

Steps:

  • Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
  • Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.
  • Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
  • Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.
  • Available at some supermarkets and at specialty foods stores and Latin markets.

CHICKEN TOSTADAS WITH RADISH SLAW



Chicken Tostadas with Radish Slaw image

Provided by Jeanne Kelley

Categories     Chicken     Braise     Dinner     Lunch     Avocado     Root Vegetable     Radish     Tortillas     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 18

for the chicken
fresh orange juice, 2/3 cup (5 fl oz/150 ml)
fresh lime juice, 3 tbsp
achiote paste, 3 tbsp
yellow onion, 1 small, chopped
garlic, 2 cloves, chopped
dried oregano, 1/2 tsp
boneless, skinless chicken thighs, 2 lb (1 kg)
kosher salt and freshly ground pepper
for the radish slaw
radishes, 2 1/2 cups (about 18) trimmed, halved, and thinly sliced
green onions, 2, thinly sliced
fresh cilantro, 1/3 cup (1/2 oz/15 g) chopped
fresh lime juice, 1 tbsp
corn oil, for frying
corn tortillas, 12, each 4 inches (10 cm) in diameter
cotija cheese, 3 oz (90 g), crumbled
avocados, 2 large, halved, pitted, peeled, and sliced

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.

SRIRACHA TURKEY POCKETS WITH CABBAGE & RADISH SLAW



Sriracha Turkey Pockets with Cabbage & Radish Slaw image

My entry for this week's Sandwich Challege; ingredients: Turkey Wings and Radishes. I've been on an Asian kick lately with the recipes I have been creating and they all have been wonderful. So I said why not try another. These were out of this world. Hope you enjoy!!!

Provided by Amanda Smith @Smithal70

Categories     Turkey

Number Of Ingredients 25

SRIRACHA TURKEY WINGS
1/4 cup(s) hoisin sauce
1 tablespoon(s) grated fresh ginger
2 clove(s) fresh garlic, minced
1 pinch(es) salt
2 tablespoon(s) fresh lime juice
2 teaspoon(s) sriracha sauce, adjust to taste
1/4 teaspoon(s) chinese five spice powder
1 package(s) turkey wing drummettes (i used perdue fresh turkey wing drummettes)
CABBAGE & RADISH SLAW
1 small green cabbage, finely shredded
1 medium daikon radish, cut into 1/8 inch thick matchsticks
16 - red radish, halved lengthwise and cut into thin half moons
4 - scallions, cut on the diagonal into long, thin slices
1/2 cup(s) dry-roasted peanuts
PEANUT DRESSING
1 tablespoon(s) fresh ginger, finely chopped
1/4 cup(s) shallots, coarsely chopped
1/4 cup(s) + 1 tablespoon creamy peanut butter
1/2 cup(s) rice wine vinegar
3 tablespoon(s) soy sauce
3 tablespoon(s) packed dark brown sugar
1/4 cup(s) canola oil
REMAINING INGREDIENTS
- pita pockets

Steps:

  • Sriracha Turkey: Pre-heat over to 400 degrees. Spray a 13x9 baking dish with cooking spray and set aside.
  • In a large bowl, whisk together hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
  • Working with once piece at a time, place turkey wing drummette in the bowl and coat with sauce (note: the sauce is pretty thick). Place drummette in baking dish and repeat with remaining pieces of turkey. Pour any remaining sauce over the turkey.
  • Cover baking dish with with foil. Bake for 35-40 minutes, or until turkey is thoroughly cooked. Allow to cool and shred turkey off the bone.
  • Peanut Dressing: Blend ginger, shallots, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth, set aside.
  • Cabbage & Radish Slaw: Put cabbage, daikon radish, red radishes, scallions, shredded turkey, and peanuts in a large serving bowl. Pour in peanut dressing and toss thoroughly to combine.
  • Cut pita pockets in half and spoon slaw/turkey mixture into pocket and enjoy!!!! OR (instead of mixing turkey in with slaw) Cut pita pockets in half and fill with shredded turkey and place slaw on top. Both ways are excellent!!

Related Topics