Thursday, August 19, 2010

Radish Cabbage Slaw

1 1/2 pound cabbage, cored and thinly sliced (6 cups)

2 1/2 teaspoons salt

2 tablespoons olive oil

3 tablespoons red-wine vinegar

1 1/2 tablespoons honey mustard

1/4 teaspoon black pepper

5 radishes, thinly sliced

Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.
Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.
Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.

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