Asian Coleslaw

I made this today after I found some really interesting radishes at the grocery store. They are Cincinnati and Icicle radishes, I haven’t seen them before and thought they looked interesting, the flavor isn’t much different from a regular radish, maybe a little milder and definitely a lot cuter. I’ve written the recipe for a bunch of regular radishes and they work equally well. I used 4 or 5 or regular radishes, and 4 or 5 of each of the other varieties today. When I have made a salad similar to this in the past, I added toasted slivered almonds. I’m in Harbor Springs and thought I had almonds in the freezer and found that I didn’t. I found a can of cashews in the pantry and they work really well. The flavors that I think make the flavor of this salad really interesting are the sesame oil and the cilantro. I really like the flavor of sesame oil but I find that a little bit of it goes along way for me, so that the flavor isn’t too overwhelming, I used olive oil for the rest of the oil. I didn’t even add salt or pepper to this, the flavors are just great. This is another great take along for a picnic because it doesn’t need refrigeration.


½ small cabbage, chopped, about 4 cups
1 bunch radishes, chopped
4 green onions, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons cilantro, finely chopped
1 tablespoon sesame seeds
¼ cup cashew pieces or halves
3 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon sesame oil
1 ½ teaspoons sugar
Add all ingredients to large mixing bowl except cashews and toss. When ready to serve toss in cashews.

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