Like most people who often cook from scratch, I have gotten used to peeling and chopping all my own vegetables, making my own dough, and – not to be overlooked – doing lots of dishes! So when I recently decided I’d like to try making a “real food” coleslaw dish, I looked at the green and purple cabbages in the produce section of the supermarket and thought 2 heads of cabbage was an awful lot to buy (and chop up) for one small colorful dish of coleslaw. I asked the produce manager if he could cut the cabbages in half for me when he pointed me in the direction of pre-cut, bagged cabbages just for the purpose of making coleslaw – duh! I am so used to not being able to buy “convenience” food anymore that it didn’t even dawn on me to buy these ingredients pre-cut and ready to go. What a time saver (and a more appropriate amount of food)!
So I was equally excited to learn about these Radish MiniSticks (below) from our sponsor Dandy. Let’s face it – radishes can be somewhat cumbersome to clean and chop, and I admit that I would eat a lot more of them if someone were to do all that work for me. So when it comes to making a colorful, nutritious (and easy!) coleslaw dish…feast your eyes on these two right here :)
And these radishes that are cut into little matchsticks aren’t just limited to coleslaw…they could add a little spice and color to so many dishes! Consider them for green salads, sandwiches, salsas, and more. They come in a resealable bag to help keep them fresh and are starting to appear at some WalMart stores, so be on the look out. Please share your ideas for incorporating these little sticks into recipes below!
So while we are being inventive with adding radishes to our coleslaw why not leave the creamy version behind for something with more of an Asian flair? Today I am excited to share this tangy recipe that incorporates a delicious Asian dressing that would honestly be great on any salad. Enjoy!
- 1 - 10 oz bag chopped coleslaw (about 3 cups)
- 1 - 4 oz bag “Radish MiniSticks” (available at WalMart)
- ⅓ cup chopped green onions
- ⅓ cup chopped fresh cilantro
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons peeled, minced fresh ginger
- 1 teaspoon fresh lime juice
- Dash red pepper
- Optional: Toasted sesame seeds for garnish
- In a large bowl toss together the cole slaw, radish ministicks, green onions, and cilantro. Set aside.
- In a countertop blender (or using a handheld immersion blender) puree together the soy sauce, honey, vinegar, oil, ginger, lime juice and red pepper.
- Pour the dressing over the coleslaw mixture and combine until evenly coated. Garnish with toasted sesame seeds (if desired) and serve.
Thank you Dandy for introducing me to your product and for sponsoring this post!