Summertime is slaw time! I just love a cool, crunchy slaw on a hot summer day. There's something so refreshing about lots of crispy, thinly shredded vegetables tossed with a light and tangy dressing. This salad is full of good stuff like spicy radishes and mellow, sweet Romaine lettuce with a hit of stringent cilantro.
Although mayonnaise is synonymous with slaw dressing I like to use it
sparingly, if at all. This recipe uses just enough to give the
dressing that signature mayo tang but without the heavy, oily weight of
it. I used light coconut milk (no pantry should be without it!) to thin
the dressing out but keep it creamy, and lime juice adds a hint of
sweet and sour. I had this salad along with some Black Bean, Zucchini and Roasted Garlic Cakes and used the extra dressing to drizzle over the top.
Radish and Romaine Slaw with Tangy Cilantro-Lime Dressing
1 large head of Romaine lettuce
1 cup radishes, shredded (1 small bunch)
2 cups red cabbage, shredded (1/2 a small head)
1/3 cup green onions, thinly sliced
1 cup cilantro leaves
1/4 cup good-quality mayonnaise
1/4 cup light coconut milk
1/2 cup cilantro (leaves and stems)
juice of 2 limes
salt and pepper, to taste
First, prep your Romaine. Slice off the bottom core and soak
leaves in a clean sink full of tepid water, stirring the leaves
occasionally, until the dirt settles to the bottom - about 15 minutes.
Use a salad spinner to dry leaves, then slice them into thin shreds. In
a large bowl, mix Romaine with remaining ingredients and set aside.
Add dressing ingredients to a blender and puree until the
cilantro is well-incorporated. Add anywhere between 1/2 and 3/4 of the dressing to salad, reserving the rest for drizzling on top of the black bean cakes or reserving for another purpose*. Serve
*If you are making enough for leftovers, only dress the amount of
salad you will be eating right away. Keep the dressing and slaw
ingredients separate until ready to serve.