Fresh radishes from the market
I’ve had this recipe in my box of “to try” recipes and I finally prepared it the other night. My family was in for a treat with this quick and easy side dish.
I had a lot of radishes and needed to find something to do with them (I got a little too over anxious at the market and bought way too many the other day.) I do this every time I visit a market…I see all this beautiful produce and I want it all! I begin dreaming up recipe ideas and my stomach starts to rumble and I always purchase way too much fresh produce. It is just my husband, son and I – therefore we can only consume so much. But, the good news about my impulse buying is that I’ve learned many ways to preserve my fresh food.
I remembered I had this recipe that called for radishes, carrots and cabbage- perfect way to incorporate products that are in season at the farmers market.
We served this alongside grilled pork chops and it was a perfect pair!
RADISH AND CABBAGE SLAW
From Gourmet, April 1991
| 1/2 lb. 3 cups 1 cup 1/2 cup 2 tbsp. 1/2 tsp. 2 tbsp. 2 tbsp. |
radishes, trimmed and grated coarse (about 2 cups) finely shredded cabbage coarsely grated carrots thinly sliced red onion fresh lemon juice sugar olive oil finely chopped fresh cilantro, mint, or parsley leaves |
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.
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