While I’m a big fan of creamy coleslaw stirred together with homemade mayonnaise and whatever’s growing in the garden, sometimes a girl just needs a change. And this lovely recipe — with its cool cabbage, orange and cilantro — is crunchy, bright and flavorful. Featuring cabbage and radishes, it’s another Spring salad star. Pair it with pork, chicken or even a little tofu stir-fry for a healthful, mouth-watering dinner.
Makes 6 side servings
- 1 4-inch piece of fresh ginger, peeled
- 2 large cloves of garlic, peeled
- 3 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- zest of 1 orange
- juice of 1/2 orange, freshly squeezed, about 2 Tbsp.
- 2 tsp. honey
- 2 Tbsp. avocado oil (or coconut oil or canola oil)
- 2 Tbsp. extra virgin olive oil
- 1/3 head of red cabbage (roughly 3 cups)
- 1 carrot, peeled
- 2 radishes, with ends trimmed
- 1/3 large sweet onion (like Vidalia)
- 3 Tbsp. sesame seeds (can be toasted or raw)
- 1/4 cup minced cilantro or mint (optional)
- 1/8 tsp. ground cayenne or red pepper flakes (optional)
- In a food processor, using the knife blade, place ginger and garlic and process until minced. Add soy sauce, rice vinegar, orange zest and juice, and honey. Pulse until well-mixed.
- With the processor going, pour the avocado oil then the olive oil through the feed tube and continue to pulse for about 30 seconds, until the dressing comes together. Pour the dressing into a bowl or jar. Set aside.
- Peel the outer layers from the cabbage. Cut into thirds, removing any core in the third you’ll be using. Chop into wedges, small enough to be pushed down the processor feed tube. Using the slicing blade in the food processor, chop cabbage. Empty into large bowl.
- Still using the slicing blade, slice radishes in the food processor. Add to large bowl.
- Using the shredding blade, shred carrot. Add to cabbage- radish mixture.
- Using the knife blade, chop onion until minced. Scoop, with juice, into the cabbage bowl.
- Add sesame seeds and any herbs or peppers to the slaw bowl. Mix salad together well.
- Pour dressing over the slaw, using about 2/3 of jar. Stir well. Taste to determine if more dressing is needed.
- Refrigerate to let flavors marry, at least one hour. Serve cold. Will keep in refrigerator for 2-3 days.