Like father like daughter goes the saying. And certainly when it comes to radishes that is very true for me.
My dad would sit down at night and watch TV with a bowl of freshly washed, trimmed radishes and eat them like candy bonbons. Now I love radishes too, but I generally don’t eat that many in one sitting. And frankly given a choice I would choose the bonbons over the radishes!
But I still incorporate radishes whenever I can into recipes. Recently that meant a spicy, salty, slightly sweet, extra crunchy coleslaw! This is delicious all on its own but is nice with BBQ, grilled meats or traditional hamburgers and hot dogs. You can make ahead -it will stay crunchy – but give it a toss before serving as the juices can settle at the bottom.
The Recipe (makes a ton!)
1 head of green cabbage shredded ( I got about 8 cups out of mine that day)
1 lb of radishes, shredded (wash and trim tops, bottom and any blemishes first)
a dozen or so very skinny green onions, wash, trim and slice small
2 cups fresh Cilantro – washed and chopped fairly fine. (loose pack, measure after chopping)
1 cup honey-roasted peanuts chopped (measure whole than chop) – keep a handful of whole ones for garnish
Combine the all the above ingredients and add dressing.
1 cup Mayo or Miracle whip – your choice
1/4 rice vinegar – unseasoned
1/4 cup white wine vinegar (apple cider would be nice too)
plenty of salt and pepper to taste
1/2 cup regular white sugar (but you could probably use agave or sugar substitute – just start with less and taste as you go to determine perfect amount)
1 tb Sriracha -more if you like spicy (I use “Huy Fong” brand hot chili sauce)
1 tsp celery seed (a nod to tradition!)
mix vinegars and sugar until mostly dissolved. Add the rest and toss with the slaw. Refrigerate until nice and cold. Serve.