SHREDDED CABBAGE & RADISH SLAW

Shredded Cabbage & Radish Slaw image

Yield serves 6

Number Of Ingredients 9

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1/2 small head white cabbage, cored and thinly shredded (3 cups)
3 large radishes, sliced into thin strips (1/2 cup)
2 scallions, tops trimmed and thinly sliced (1/4 cup)
1/2 cup red wine vinegar
1 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoons olive oil
2 tablespoons fresh cilantro leaves, chopped, plus 1 sprig for garnish
Black pepper

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.