Cabbage-Radish Slaw With Cilantro-Lime Vinaigrette
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 to 8 servings
- ½small head green cabbage
- ½small head savoy cabbage
- 1medium watermelon radish or 1 bunch red radishes
- 2poblano chilies
- 3tablespoons fresh lime juice, more to taste
- ½cup minced fresh cilantro
- ¼teaspoon kosher salt
- Freshly ground pepper to taste
- Pinch cayenne pepper
- ¼teaspoon sugar
- 3½tablespoons vegetable oil
For the Slaw
For the Cilantro-lime Vinaigrette
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
75 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 71 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
For the Slaw
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Marli
I wish there was either a volume or a weight of cabbage. I grow my own, and they vary wildly. I ended up with about 12 cups of cabbage, so I should have doubled the dressing. Also, according to the internet, a bunch of radishes is between 8 and 12 oz.... again I grow 5 different kinds of radishes of all sizes, and mine do not come in bunches.
ccfca
Delicious, crunchy, bright salad. Served as a side dish for NYT’s fajitas recipe for Father’s Day. I was concerned about the poblano since I typically see that pepper blistered/peeled, but I trusted the recipe and the raw slivers were perfect. Last minute adjustment- added about 1 Tbs of unseasoned rice wine to boost the acidity.
Barbara
Excellent variety on slaw salad. Radishes add a great kick and color. I added radish to taste increasing the recipe recommendations.
Neela
Great as a salad bowl base! I grated a jalapeño in as well. I topped it with avocado, a bit of bacon, and an egg. Perfect for a refreshing and not too heavy lunch.
Carrie
This was tasty. Used my garden radishes. I added 1/4 of a thinly sliced onion and some ground cumin to the dressing. Used it for a taco slaw and will definitely make this again!
donny
I added a sliced red pepper, a large grated carrot and a few sliced scallions to the cabbage and a squeeze of honey and a pinch each of ground chipotle and New Mexico red pepper to the dressing. Yummy and very colorful. I called it Mexican Confetti Slaw.
Marli
I wish there was either a volume or a weight of cabbage. I grow my own, and they vary wildly. I ended up with about 12 cups of cabbage, so I should have doubled the dressing. Also, according to the internet, a bunch of radishes is between 8 and 12 oz.... again I grow 5 different kinds of radishes of all sizes, and mine do not come in bunches.
celiafrost
Shines brighter with the addition of a small grated garlic clove, an equal amount of grated ginger, and sesame seeds.
ccfca
Delicious, crunchy, bright salad. Served as a side dish for NYT’s fajitas recipe for Father’s Day. I was concerned about the poblano since I typically see that pepper blistered/peeled, but I trusted the recipe and the raw slivers were perfect. Last minute adjustment- added about 1 Tbs of unseasoned rice wine to boost the acidity.
Hallora House
This sounds delicious for a hot day. We make something very similar combining: red cabbage, apple cider vinegar, sesame oil and seeds, coriander, chalula, s+P, lime juice. We don't add the vinegar till right before serving so that the cabbage stays super crisp
Susan
I love this recipe. Beautiful colors, and very fresh tasting at the light. I think it should be dressed just before serving for maximum flavor.
Kimberly
I added toasted ground cumin and extra lime and honey. It was still pretty boring.
Sky
Boring!
Lynn
Add a dash of Tabasco, 1/2 tsp honey, and a Tbs of your favorite crumbled feta to the dressing to bring it alive.
Private notes are only visible to you.
Advertisement
