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 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)!
By adding radishes and omitting the traditional creamy sauce, we end up with this tangy recipe that incorporates a delicious Asian dressing that would honestly be great on any salad. Enjoy!