My cousin sent me this slaw recipe from Eating Richly and it’s really dynamite. I halved the recipe just to see how it would go over, and there was nothing left. The author recommends it with pulled pork sandwiches, and I think it would be great with fish tacos.
The only changes I made were using parsley instead of cilantro, and using equal parts mayonnaise and honey-mustard dressing because the dressing alone was too intense for the kids.
Radish-Cranberry Slaw (from Eating Richly)
- 1 green cabbage thinly chopped
- 1 cup dried cranberries
- 1/4 cup cilantro leave, chopped
- 6 small to medium radishes sliced into matchsticks
- 1/2-1 cup honey mustard (from a bottle or homemade)
- salt and pepper
Mix all ingredients well adding salt and pepper to taste. Let sit 20 minutes before serving.