Radish Slaw Ny Style Recipes

Steps:

• Put the oil, mustard, lemon juice and honey in a large bowl and whisk until well combined.
• Add the cabbage, apples, radishes and onion and toss until thoroughly combined. Sprinkle with salt and pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow. You can let it sit even longer, up to a few hours, before the apples start to discolor; just drain the slaw before continuing.)
• Just before serving, toss with the parsley. Adjust seasoning to taste.

Steps:

• Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
• Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. Add the noodles, pickled ginger and orange zest and toss together. Taste and add salt if desired.
• To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad. Garnish with cilantro sprigs and serve.

Steps:

• combine forst 3 ingredients in a bowl.
• combine mayonnaise and remaining ingredients with a whisk.
• drizzle over slaw, toss well to combine.
• serve immediately.

Steps:

• Combine first 3 ingredients in a large bowl.
• Combine the white wine vinegar and remaining ingredients, stirring with a whisk.
• Drizzle dressing over slaw; toss well to combine. Serve immediately.

Steps:

• combine first 3 ingredients in a large bowl.
• combine white wine vinegar and remaining ingredients with a whisk to blend.
• drizzle over slaw, toss well to combine.
• serve immediately.

Steps:

• 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.

Steps:

• In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
• In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
• Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.

Steps:

• 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.

Steps:

• Mix all ingredients together in a bowl and season with salt to taste (retaste prior to serving).
• Chill in the refrigerator for about 30 minutes before serving, stir.