This is a good recipe if you need to use up some garden veggies; and in my case its radishes. I mentioned in a previous post that this summer I limited my radish count to one small row only about 4 feet long. I had plenty for garnishing salads, snacking and then some. So to use the remainder of my harvest, I decided to make a Mexican inspired slaw.
It’s a simple recipe, basically your jar is a catch can for all your favorite vibrant veggies. You let them marinate in a vinegar base for a minimum of 4 to 6 hours; the longer you can wait the better! I keep my jar in the fridge for a couple days and use the slaw for different dinners throughout the week.
Juicy beef burgers topped with avocado and slaw. Blackened cod fish tacos garnished with slaw. Nachos covered with slaw. You get the gist!
This handmade Soleri dress selected by Everything Golden is a dream. Throw on anytime, any day. Wear with leggings and a sweater in the cool air or simple sandals or barefoot in the heat. It’s the perfect companion for gardening and foraging. Extra large pockets will hold plenty! It’s handmade in Asheville, NC by Shelter. The fabric is an easy to wear woven cotton that has the feel of linen without the wrinkles. One size fits all (or most)! For sale here.
Mexican Inspired Slaw
WHAT YOU’LL NEED
1 savoy cabbage
1 red onion
1 jalapeño, seeds removed
2 carrots
7 radishes
2 cloves garlic
1/2 tsp. cumin seeds
1 tsp. coriander seeds
1/4 c. granulated sugar
Zest of 2 limes
1 tsp salt and pepper
11/2 c. white distilled vinegar
HOW TO MAKE IT
Thinly slice cabbage, red onion and jalapeño. Thinly slice carrots and radishes (I used a mandolin). Place all veggies into a 4 quart (1 gallon) glass jar with a lid. I use my sun tea jar.
Turn stove top to medium heat. In a medium sauce pan, add grated garlic, lime zest, sugar, salt and pepper and vinegar. Using a mortar and pestle, grind cumin and coriander seeds. Add to vinegar mixture and whisk until sugar is dissolved. Remove from heat and allow to cool for 20 minutes. Pour over veggies. Seal, shake and wait!
