Best Pea Radish And Cabbage Slaw Recipes

CABBAGE AND PEA SALAD RECIPE

Steps:

• Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
• Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.
• Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine. Before serving, sprinkle with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper and go up from there). You can also add more vinegar to taste if your cabbage was larger.

SNOW PEA-RADISH SLAW

Steps:

• Thinly slice 1 red onion and 1 bunch radishes. Soak in ice water, 5 minutes; drain and pat dry. Whisk 4 teaspoons rice vinegar and 1/2 teaspoon each dijon mustard and sugar in a bowl. Whisk in 2 tablespoons vegetable oil and 1/2 teaspoon sesame oil. Add 8 ounces thinly sliced snow peas, the onion and radishes. Season with salt.

WHITE CABBAGE & RADISH SLAW

Steps:

• Mix the orange juice, vinegar, chilli and onion in a large bowl, and mix with a little salt. Add the cabbage, radishes and coriander, and toss really well.

SHREDDED CABBAGE AND RADISH SALAD

Steps:

• In a medium bowl, combine cabbage, radishes, and lime juice. Season with salt and pepper and toss well. Let sit 10 minutes. Top with cheese just before serving.

SNOW PEA AND RADISH SLAW

Steps:

• Place vegetables in bowl.
• Mix together the dressing ingredients.
• Pour over vegetables and toss well.
• Serve.

RADISH-CABBAGE COLESLAW

Steps:

• Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.
• Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.
• Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.

SNAP PEA AND CABBAGE SLAW

Steps:

• Whisk oil, lemon juice, and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint and toss to combine.
• DO AHEAD: Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately. Toss vegetables and dressing together just before serving.

CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE

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.

CABBAGE AND RADISH SLAW WITH PEANUT DRESSING

Steps:

• Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
• Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.