This is one of those slaws/salads that hedge from late spring to summer that’s kind of perfect with everything—grilled pork, chicken or beef, tacos, or as a salad accompanying a heavy sandwich. And it can take you through pretty much the whole growing season, as it’s a pretty flexible recipe. (See the end of the recipe where we make suggestions about other veggie additions).
½ lb Radish, greens removed, sliced thin
1 Bell Pepper, sliced thin
3 Green Onions, sliced
2 TBSP Cilantro, chopped
for the dressing
3 TBSP Honey
Juice of 1 Lime
Salt to Taste
3 TBSP Oil
Slice the radishes and bell pepper with a mandolin, or thinly by hand. Combine radishes, pepper, green onion, and cilantro in a bowl and set aside. Combine the dressing ingredients in a jar and shake to emulsify, or whisk together in a small bowl. Keep the dressing and prepped vegetables separate until right before serving to keep the veggies crisp.
And feel free to get creative! Add some diced jalapeños for a spicy kick. It would also be delicious with carrots, cabbage, kohlrabi, etc in addition to bell pepper.