Red Cabbage-Watermelon Radish Slaw

I made the most amazing sandwich today.  It was rich and cheesy.  And it needed an accent.  Something acidic to bring everything together.  It’s nothing a little bit of slaw can’t solve.  While slaws are easy to make, this one tastes best if it has a little time for the flavors to meld.  The hardest part is waiting 20 minutes, but it’s worth it.  Patience will pay off in delicious slaw!

This salad is hardly ugly.  That said, each vegetable was carefully selected for it’s contribution to the overall flavor.  The red cabbage, because without cabbage, it just isn’t slaw.  The watermelon radish for some bite.  The scallions for a hint of savory.  The parsley for brightness.  The carrots and apple for sweetness.  The dressing is a fairly classic combination of celery seed, apple cider vinegar, salt, agave and a hint of olive oil.  If you prefer no oil, it probably would still taste great.  

Red Cabbage-Watermelon Radish Slaw

1 small red cabbage, shredded

2 watermelon radishes, thinly sliced

2-3 scallions, sliced

½ cup flat leaf parsley, chopped

1 apple, sliced (I used a Honeycrisp)

½ cup apple cider vinegar

½-1 tsp celery seed

1-2 Tbsp agave

2 Tbsp olive oil 

1 tsp lemon juice

Salt, to taste

Black pepper, to taste

1. Mix everything in a bowl.  Taste, and adjust (more salt, agave, lemon, vinegar, etc).  If you can, wait 20 minutes to allow the flavors to marry, and then, enjoy!

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