Cabbage and Carrot Herbed Slaw Recipe
1 medium head red cabbage (about 2 1/2 pounds), cut into small wedges and cored
2 medium carrots
12 medium radishes
1/4 medium red onion, coarsely chopped
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh Italian parsley
1 medium garlic clove, finely chopped
1/3 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 tablespoon orange zest
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup vegetable oil
Using a food processor fitted with a grating disk, finely shred the cabbage, carrots, and radishes. Place in a large nonreactive bowl and toss until evenly mixed.
Place remaining ingredients except oil in the bowl of the food processor fitted with a blade attachment. Process until smooth, then, with the processor running, slowly drizzle in oil and process until incorporated.
Toss dressing over vegetables and let mixture rest at least 30 minutes for the flavors to meld. Stir just before serving.
*Recipe and image courtesy of CHOW.com.*