I first made this coleslaw to accompany Butternut Squash and Black Bean Tacos and it just may be my new favorite. It’s a hybrid of the creamy, slightly sweet slaw I grew up on and the lighter, olive oil-based versions that I have gravitated to as an adult. This recipe is the best of both worlds — creamy, crunchy, and a tad sweet while maintaining the fresh flavors of the vegetables.
You can use any combination of cabbage, radishes, and carrots that you have on hand. Purple mu, daikon, and watermelon radishes are all great options. I do think using some thick-leafed cabbage is nice because it gives the slaw a bit of heft. For that reason, I prefer hand chopping the vegetables into very thin slices rather than putting them through a food processor. If you like using a mandolin or another kind of shredder, that can work too, or you can chop some vegetables and shred others. After you serve this as a side dish or topper of tacos, you’ll definitely want to use the leftovers in sandwiches. What’s your favorite savory sandwich? Coleslaw will probably work in it.
4-5 heaping cups thinly-sliced cabbage, radishes, and carrots
3 T diced red onion
¼ cup mild extra virgin olive oil
1½ T apple cider vinegar
1 T mayonnaise or vegenaise
1 tsp maple syrup
¼ tsp celery salt
¼ tsp garlic powder
¼ tsp kosher salt
½ tsp caraway seeds (optional)
fresh ground pepper to taste
Peeling your radishes and carrots is optional, especially if they’re organic. I often give them a good scrub, peel the discolored skin and leave the rest. Slice the cabbage and root veggies into very thin slices and then chop the strips into bite-sized pieces. Use what you have on hand as your guide, but a ratio of approximately two-thirds cabbage and one-third roots works nicely. Dice some red onion and throw it in with your veggies.
Mix up the dressing ingredients in a jar, whisking with a fork, and then shake to combine. Pour the dressing on the vegetables. Toss and add additional salt and fresh ground pepper to taste.