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Ingredients:

• ¼ cup olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 1 lime, juiced
• ½ purple cabbage, cored and sliced into small strips (about 2 cups)
• 8 radishes, stems and ends removed, finely sliced and coarsely chopped
• 2 medium organic Terhune Orchards Granny Smith apples, or other crisp apple
• Loose ½ cup chopped cilantro
• Sea salt and pepper, to taste

Directions:

1. In a big bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
2. Toss the chopped cabbage, radish and apple into the bowl. Use your hands to thoroughly toss the chopped ingredients with the dressing. Add salt and pepper, to taste.
3. Cover and chill in the fridge for an hour. Mix in the chopped cilantro right before serving. This slaw is best eaten within a day, if not sooner.

<< Back to Recipes

Ingredients:

• ¼ cup olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 1 lime, juiced
• ½ purple cabbage, cored and sliced into small strips (about 2 cups)
• 8 radishes, stems and ends removed, finely sliced and coarsely chopped
• 2 medium organic Terhune Orchards Granny Smith apples, or other crisp apple
• Loose ½ cup chopped cilantro
• Sea salt and pepper, to taste

Directions:

1. In a big bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
2. Toss the chopped cabbage, radish and apple into the bowl. Use your hands to thoroughly toss the chopped ingredients with the dressing. Add salt and pepper, to taste.
3. Cover and chill in the fridge for an hour. Mix in the chopped cilantro right before serving. This slaw is best eaten within a day, if not sooner.