I have loads of mixing bowls in my kitchen, and while I use them for mixing ingredients for recipes all the time, I use them just as much to house a ginormous salad for dinner. You can really “dig in” to a big bowl salad, tossing all the goodness together and then go to town. This Chipotle Cabbage & Radish Slaw recipe is one that I love to pile into a big mixing bowl— it’s definitely tasty enough to enjoy alone (sometimes, I’ll even add cooked chickpeas and/or mesclun mix). It also takes Red Quinoa Tacos to the next level and makes Mexican Black Bean Burgers unforgettable.
Mandoline slicer (optional)
Large glass bowl
6 cups shredded red cabbage (can use green, or a mix of both green and red)
6–8 green onions, sliced into thin rounds
1/2 cup (packed) cilantro leaves
Fresh-cracked pepper (optional)
3/4 cup cashews, soaked at least 1 hour
2 tbsp apple cider vinegar
1 tbsp raw, wild-harvested honey
1 tsp ground chipotle powder
1 tsp fine-ground sea salt
1/4 cup water
Let’s get started.
1. Blend together dressing ingredients until creamy (you can prep up to 7 days in advance, just store in fridge). Set aside.
2. Wash cabbage and remove outer leaves. Carefully shred cabbage over mandoline blade (use the guard so you don’t lose a fingertip!) and do the same with the radish.
3. Wash and prepare cilantro leaves, give them a rough chop.
4. Grab a big bowl and toss all ingredients together. Serve and top with cilantro and fresh-cracked pepper.
Store in the fridge in an airtight, glass container for up to one week.
Try Chipotle Cabbage & Radish Slaw on:
Mexican Black Bean Burgers
Now, I want to hear from YU. What do you think of this recipe? Will you eat your slaw solo or paired with another tasty recipe? Tell us with a comment below.
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