1 ¼ – 1 ½ pound head savoy cabbage
1 bunch scallions
1 medium to large carrot
1 pound daikon or red radish*
½ large red bell pepper
¼ cup cilantro, leaves coarsely chopped
1 cup mayonnaise
Zest of one lime
¼ cup freshly squeezed lime juice
1 teaspoon garlic chili paste
1 teaspoon celery salt
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon white pepper
2 tablespoons granulated sugar
2 teaspoons Dijon mustard
2 tablespoons grapeseed oil, or other neutral oil
Cut cabbage in half and remove core. Set each half cut-side down on cutting board and with a long sharp knife, begin shredding. Place in a very large mixing bowl.
Cut each scallion into thin strips, two inches long and add to the cabbage.
Shred the carrot and radish on the large holes of a box grater. You could use shredder attachment of a food processor if you have one. Once shredded, place in a sieve or strainer and squeeze out as much water as possible, then add to bowl with cabbage. The radish will give up quite a lot of water.
Slice bell pepper into thin two-inch-long strips and add to the bowl.
Add the cilantro to the bowl.
In a separate small bowl, whisk mayonnaise, lime zest, lime juice, garlic chili paste, celery salt, coriander, cumin, white pepper, sugar, mustard and oil. Then add to the bowl with the cabbage.
Toss and mix the slaw, pour into a serving bowl and serve.
*If you use daikon, peel and shred. If you use red radish, nip off each end but leave the red skin on before you shred. If you have one, using a shredder attachment on a food processor is easier than a box grater.
Keywords: savoy cabbage coleslaw