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Radish Slaw

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 4
Category
Vegetables
Course
Salads
Preparation Method
No Cook
Sources
Vegetable Cookbook

Shredded radishes, carrots, and zucchini combine to create a tasty and attractive Radish Slaw. Chill and serve with baked ham, corned beef, or grilled meats.

Ingredients
1 bunch white radishes, trimmed
2 carrots
1 small zucchini
Salt and freshly ground black pepper, to taste
2 tablespoons white-wine vinegar
1/2 teaspoon dry mustard
1 teaspoon dried oregano
6 tablespoons olive oil
2 ounces Gorgonzola cheese, finely crumbled

Instructions

  1. By hand or using a food processor, shred radishes, carrots, and zucchini and combine in a bowl. Season with salt and pepper and toss to combine.
  2. In a separate bowl, whisk together vinegar and mustard until mustard is dissolved. Stir in oregano. Gradually whisk in oil.
  3. Pour dressing over shredded vegetables and toss to coat. Cover and refrigerate for 2 to 3 hours or until lightly chilled.
  4. Just before serving, add Gorgonzola and toss to incorporate.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>A Rockwell</span> Thu, 03/04/2021 - 08:42
Radish Slaw can have grated raw-beets added; gives the slaw a nice sweet flavor; I like growing Radishes;