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This slaw has been a huge hit for years in my home, whether it’s for a party in the fifties, whether it’s a regular home Taco on Tuesday night. You can use fresh radishes and cabbage in your hand. I use a hand mandolin to split carrots and radishes. You can do it a few hours earlier. I love it the next day too.
Ingredients
Ingredients:
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1 head nappa or cabbage savoy (about 2)½ kilo)
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3 avocados, halved, chopped
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2 carrots, very thinly divided into rounds
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5 radishes, very thinly sliced
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½ cup lime fresh juice (4-5 large lime)
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3 tablespoons (packed) cilantro leaves
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1 jalapeño chili, halved, grown, finely chopped
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1 teaspoon Diamond Crystal kosher salt
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½ teaspoon new pepper
Instructions
Cut the cabbage in half lengthwise and then cut it in half lengthwise again for 4 quarters. Cut the core, then cut the cabbage into thin diagonal strips, in a kind of julienne atmosphere. Pour the cabbage into a large bowl with the remaining ingredients.
(Can be done 4 hours before; cover and cool.)
From Lush Life: Food & Drinks from the Garden Valerie Rice, Prospect Park Books 2021. Photo Credit: Gemma and Andrew Ingalls
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