Mexican Radish Slaw
Prep time: 15 minutes
Marinade: 30 minutes
Total time: 45 minutes
-1 head cabbage
-4-6 medium-sized radishes, sliced
-1-2 jalapenos (or 1 poblano pepper for less spice), minced
-1 bunch cilantro, diced
-1 tbsp oil--any liquid vegetable oil is fine, including olive, safflower, etc.
-1 tsp salt
-1 tsp ground black pepper (about 4-6 turns on the average pepper mill)
-optional: 1/2 tsp hot sauce (Tabasco, Cholula, etc).
Shred the cabbage--the idea is to get coleslaw-style thin strips, roughly the size of matchsticks. Both a food processor (with a rotating grater blade) or a mandolin (with a julienne attachment) can accomplish this, as can a knife with a little more work. This shouldn't go into a food processor with a standard blade attached--you will end up with an overchopped mess. Add the diced cilantro, the minced peppers (2 jalapenos for hot, 1 jalapeno for medium, 1 poblano for mild), and the sliced radishes.
In a separate bowl, combine the oil, salt, ground pepper, and hot sauce (optional, but preferred--this is far less spice than 1 jalapeno on average). Squeeze the juice of 1 lime in, and whisk to make the slaw's dressing.
Combine the dressing and vegetables into one bowl, stir so the veggies are evenly coated, and put in the refrigerator for 30 minutes to marinate/soften the vegetables.