If we’re friendly on Facebook you already know that I am inundated with cabbage at the moment. I’m growing it in the garden, buying it at the market and receiving it in my CSA:
The CSA cabbage is a Murdoc, an organic hybrid that gives it that pointed top. I still have this one and plan to try it tossed with a little olive oil, salt and pepper and also fried with butter. But before I can break into that one I had to tackle the one already taking up some serious real estate in my crisper.
In the past I made a cabbage and corn slaw that I loved but cannot locate the recipe for it. So I decided to improvise and came up with this delicious crispy slaw with corn and radishes.
Born of the ingredients I happened to have on hand this slaw is one of the best I’ve had (if I do say so) and it comes together quickly. The fresh dill and thinly cut radishes make it but I do think you could sub in some sliced red peppers and try a different spice for a new experience.
1/4 head green cabbage, thinly sliced and chopped
corn from one ear sheared off with a knife (raw)
6-8 radishes, halved and thinly sliced
1 tbs fresh dill, chopped
Combine all ingredients in a bowl and cover with dressing:
1/2 cup mayo (I used low fat)
1/4 cup apple cider vinegar
2 tbs agave nectar (can sub honey or simple syrup)
salt and freshly ground pepper to taste
Mix all dressing ingredients in a measuring cup and pour over slaw. Toss to coat.
The slaw is good to go as soon as you finish but the flavor intensifies after spending an hour chilling in the fridge. You can adjust your dressing to suit you, I wanted it tangy so I used a good amount of vinegar balanced with the agave. I felt like I needed more agave than I would have honey if I had some on hand. So if you sub in honey try 1 tbs and taste it.