Radish Slaw

Radish Slaw
Sam Jones/Quinn Brein


1 bunch white radishes, trimmed
2 carrots
1 small zucchini
Salt and freshly ground black pepper, to taste
2 tablespoons white-wine vinegar
1/2 teaspoon dry mustard
1 teaspoon dried oregano
6 tablespoons olive oil
2 ounces Gorgonzola cheese, finely crumbled


By hand or using a food processor, shred radishes, carrots, and zucchini and combine in a bowl. Season with salt and pepper and toss to combine.

In a separate bowl, whisk together vinegar and mustard until mustard is dissolved. Stir in oregano. Gradually whisk in oil. Pour dressing over shredded vegetables and toss to coat. Cover and refrigerate for 2 to 3 hours or until lightly chilled. Just before serving, add Gorgonzola and toss to incorporate.


Serves 4

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Radish Slaw~

Radish Slaw can have grated raw-beets added; gives the slaw a nice sweet flavor; I like growing Radishes;