Best Shredded Cabbage Radish Slaw Recipes

Radish Slaw image

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.

Napa Cabbage Slaw image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 7

8 cups shredded Napa cabbage (from 1 medium head)
3 medium carrots, cut into matchsticks
1 tablespoon sugar
1/4 cup rice vinegar
1 1/2 teaspoons toasted sesame oil
2 tablespoons soy sauce
1/2 cup fresh mint leaves, torn if large

Steps:

In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.

Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 3 g, Protein 2 g

Shredded Cabbage & Radish Slaw image

Yield serves 6

Number Of Ingredients 9

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.