5800 Saxon Road, Acme, WA 98220 Google Map 360-595-9134
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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 lime
-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. 

2017 CSA starts on Thrusday June 15th!June 8th, 2017

That's right! Just one week from today, our CSA members will be receiving their first box of produce & eggs.  Keep your eye out for an email from the farm with welcomes, introductions, and in

Spring is on it's way!April 29th, 2017

News from UW meteorologist Cliff Mass is that this is the rainiest springs in at least 20 years.  That's tough news on the farm because we need at least 2-3 consecutive dry days in the mid 50's-6

We're closed for the season. We open again in late May '18. on 12/5/2017April 25th, 2017

Thank you for a great season.  We will open again the last week of May.  We'll begin taking reservations for commercial producers in February of 2018.  A commercial producer is a farm t

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