Black Radish, Carrot and Cabbage Slaw with Ricotta Dressing
Equipment
- A box grater or a vegetable shredder
Ingredients
- 2 cups peeled and shredded black radish (roughly 350g)
- 2 cups peeled and shredded carrots (or 4 large carrots)
- 1 cup finely shredded red cabbage (roughly 100g)
For the ricotta dressing
- 6 Tbsp olive oil
- 4 Tbsp lemon juice
- 1 1/2 Tbsp apple cider vinegar
- 2 Tbsp ricotta cheese
- 1/2 tsp salt
- 2 tsp honey
Instructions
- In a large bowl, combine the shredded black radish, carrots and red cabbage.
- In a small bowl, add all the ingredients for the ricotta dressing and mix well.
- Add the dressing to the shredded vegetables and combine well using a large spoon or your hands.
- (Optional) Cover and refrigerate for at least 1 hour to allow the vegetables to soften and the flavours to set in.
Notes
Pairs wonderfully with a variety of meals including fried fish, seafood, barbecued meat, grilled cheese sandwich and egg burritos.
For an aesthetic presentation, serve on a bed of lettuce leaves.