Crunchy Radish and Cabbage Slaw

This crunchy and refreshing slaw is the perfect summer side dish. The purple cabbage provides a beautiful contrast to the white radishes, and the cilantro, sunflower seeds, and pumpkin seeds add a nice crunch. The dressing is made with apple cider vinegar, olive oil, maple syrup, and Dijon mustard, and it has a nice balance of sweet and tangy flavors.

I first had this slaw at a summer barbecue a few years ago, and I was immediately hooked. It was so light and refreshing, and the flavors were so well-balanced. I asked the host for the recipe, and she was kind enough to share it with me. I've been making it ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 small head of purple cabbage, finely shredded
• 1 bunch of radishes, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup raw sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the shredded cabbage, sliced radishes, and chopped cilantro.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the cabbage mixture and toss to combine.
4. Let the slaw sit for at least 15 minutes to allow the flavors to meld together.
5. Just before serving, sprinkle the sunflower seeds and pumpkin seeds on top for added crunch.

Why It Works

• The purple cabbage provides a beautiful contrast to the white radishes.
• The cilantro, sunflower seeds, and pumpkin seeds add a nice crunch.
• The dressing is made with apple cider vinegar, olive oil, maple syrup, and Dijon mustard, and it has a nice balance of sweet and tangy flavors.