Mango-Radish Coleslaw
A few surprising ingredient swaps turn classic Green Cabbage Coleslaw into a brand new dish!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 pounds | green cabbage, cored and shredded |
| salt and pepper | |
| ice water | |
| 2/3 cup | mayonnaise |
| fresh lemon juice | |
| 1 clove | garlic, grated |
| 1 teaspoon | dijon mustard |
| 1 | carrot, grated (1/2 cup) |
| 1 | handful chopped fresh parsley |
| 1 | diced mango |
| 1 cup | sliced small radish |
Directions:
In a large bowl, toss the cabbage with 1 tbsp. salt. Cover with ice water; refrigerate for 1 hour.
Meanwhile, in a small skillet, lightly toast the caraway seeds over low heat until fragrant, about 3 minutes. In a bowl, whisk together the mayonnaise, vinegar, garlic, mustard and 1/2 tsp. pepper.
Drain the chilled cabbage well, then squeeze in a kitchen towel to absorb any excess moisture (or spin dry in a salad spinner); return it to the large bowl. Stir in the carrots and toasted caraway seeds. Add the dressing and stir well.
Add 1 diced mango and 1 cup sliced small radish to the prepared green cabbage.
Source: https://www.rachaelraymag.com/recipe/green-cabbage-coleslaw/
