Thursday, May 3, 2012

Rainbow Slaw


5–6 radishes, thinly sliced
1/3 Cup sliced pepperoncini, finely chopped
3 green onions, coarsely chopped
1 bunch cilantro, coarsely chopped
Juice of 1 lime
2 Tablespoons canola oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 Cups shredded cabbage 


1. Slice radishes (1/2 Cup); chop pepperoncini.

2. Chop onions and cilantro.

3. Combine all salad ingredients except pepperoncini.

4. Squeeze lime; 2 Tablespoons juice.

5. Whisk lime juice, oil, salt, pepper, and pepperoncini until blended.

5. Stir in remaining ingredients just before serving. Toss with salad.

Serves 6

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