This is the last recipe from the dinner party I threw last week and it uses an ingredient that is very new to me. The Icicle Radish. I picked these up from the Kokomo Farmer's Market and their long and spindly shape interested me. I bought them without thinking what I would use them for but the idea for a slaw came to mind.
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Icicle Radish, via |
To make the slaw I used my nifty julienne slicer. If you don't have one of these and make slaws or any type of finely diced veggies- you should totally invest in one! It slices your items both vertically and horizontally creating the most perfect little shreds of vegetable.
Back to Icicle Radishes. These baby's are HOT as in fill your sinuses spicy. That's why I paired them with red cabbage and carrots and mixed everything the night before. Waiting a day or so really helped to meld the flavors and tone down the radishes.
I served the slaw underneath chicken that I grilled with lots of fresh cracked pepper and sea salt. I like using the sea salt because you need more of it to get the salty flavor and it kinda of crystalizes over the chicken.
Without further adieu, the recipe!
What you'll need:
2 Cups carrots, julienne sliced
2 Cups red cabbage, finely sliced
1 Cup Icicle Radish, julienne sliced
1 Tb Apple Cider Vinegar
2 Tb Olive Oil
Salt and Pepper to taste
The (super easy) plan:
Combine all ingredients in a bow. Let it sit, refrigerated, for 1-2 days. Serve cold.
So, there you have it. How easy is that?
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