Cabbage-Radish Slaw With Cilantro-Lime Vinaigrette
- 1/2 small head green cabbage
- 1/2 small head savoy cabbage
- 1 medium watermelon radish or 1 bunch red radishes
- 2 poblano chilies
- 3 tablespoons fresh lime juice, more to taste
- 1/2 cup minced fresh cilantro
- 1/4 teaspoon kosher salt
- Freshly ground pepper to taste
- Pinch cayenne pepper
- 1/4 teaspoon sugar
- 3 1/2 tablespoons vegetable oil
- 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.
- 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.
- 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.
- Taste and add more lime juice, salt or pepper if needed.
- Pour over slaw and blend well.
- Serve.
green cabbage, head savoy cabbage, watermelon radish, chilies, lime juice, fresh cilantro, kosher salt, freshly ground pepper, cayenne pepper, sugar, vegetable oil
Taken from cooking.nytimes.com/recipes/1012466 (may not work)