Shredded Cabbage & Radish Slaw

Preparation

1. Marinate the Vegetables

   Step 1

   Combine the cabbage, radishes, scallions, vinegar, salt, and sugar in a sealable plastic bag and mix well. Expel as much air as possible and seal the bag. Allow the vegetables to marinate for at least 30 minutes, and up to overnight.

2. Remove the Salad from the Marinating Liquid

   Step 2

   Using tongs or two forks, remove the vegetables from the marinating liquid (allow excess vinegar to drain off) and place in a mixing bowl. Discard the remaining vinegar mixture.

3. Finish the Salad and Serve

   Step 3

   Before serving, add the olive oil, cilantro, and black pepper and toss well. Check for seasoning and adjust if necessary.

   Step 4

   Transfer to a serving dish and garnish with a fresh sprig of cilantro.

4. Cooking Notes

   Step 5

   TECHNIQUES

5. Step 6

   Shredding Cabbage

   Step 7

   The slicing side of a box grater works really well for this. However, if you don’t have one, you can shred the cabbage with your knife by cutting the cabbage in half, removing its core, and then slicing the cabbage very thinly.

6. Step 8

   Marinating the Vegetables

   Step 9

   I find marinating vegetables in a sealed plastic bag that has had all of its air expelled is an efficient way of making sure all the vegetables have been exposed to the marinade. (It is also compact enough to fit easily in your refrigerator.) If you don’t have a plastic bag, use whatever container you have on hand. In that case, just make sure to stir the vegetables often.

7. Step 10

   ADVANCE PREPARATION

8. Step 11

   The vegetables can marinate overnight and will benefit from the extra time. However, in order for the cilantro to stay fresh, toss it with the olive oil no sooner than 1 hour before serving.