One of the things I love about getting a CSA box is that it nudges me to use what I have on hand instead of running to the store for recipe ingredients. Another thing I love is when my farmers share great recipes in their newsletters! Thank you Gallatin Valley Botanical!
This recipe was originally published as “Orange-Cumin Cabbage, Carrot and Radish Salad” by Matthew Card on Oregon Live. It’s on the sweet side, which makes it a good partner for simple fare like roast chicken, hamburgers, or roast veggies. If it’s too sweet for you, reduce the honey by a tablespoon or leave out the sugar. This is a great dish to tote along to a potluck as it gets better with time and sits fine at room temperature.
Cabbage, Carrot and Radish Slaw with Orange-Cumin Dressing
- 1 red cabbage, shredded small, or 1/2 large
- 3 carrots, thinly sliced
- 8 radish, thinly sliced
- 1/2 cup cilantro leaves, loosely packed
- 4 tbsp Champagne vinegar (or other white wine vinegar)
- 2 tbsp honey
- 1 tbsp granulated sugar
- zest from 1 orange
- 3/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cayenne pepper
- salt and freshly ground black pepper
- 4 tbsp olive oil
Place veggies in large bowl. Drizzle with dressing, instructions next.
Whisk together the vinegar, honey, sugar, orange zest, cumin, coriander, cayenne, salt and pepper. While whisking, slowing drizzle in the olive oil. Pour 1/2 of the dressing over the veggies and toss to combine. Add just enough of the remaining dressing to coat the veggies, you may have some left over. (I usually use the whole amount, but it depends on the size of your cabbage. Store any remaining dressing in the refrigerator.)