Mustard Dressed Radish & Cilantro Slaw
On this week’s menu, I made one of my busy night “go-to slow cooker recipes”: Curry Beef and Butternut Squash!! It is a meal that ((surprisingly)) pleases everyone & is so easy to make. Somehow, I managed to find a few spare seconds in the hustle of my day and decided it was time to do something with the beautiful radishes I found at Whole Foods.
Before I tell you what I did with the radishes, I have to encourage you to try this tasty slow-cooker curry recipe. The first time I served this meal to my herd, I was sure they would cry about seeing the mysterious chunks of orange. But to my surprise and delight, no one baulked! The truth is, the butternut squash stays firm and has a hint of sweetness but takes on the flavor of the curry in such a delightful way.
I often serve this meal over white rice – the curry broth gets soaked up into the rice. A little tip about the rice: I use frozen rice that is packaged in a steamer bag. If I am busy enough to need to rely on my slow cooker mid-week, then I am certainly too busy to oversee and produce perfectly steamed rice! ((Ha)) The specific brand of rice is pictured here. I love this particular brand because the rice is perfectly sticky and the ingredients on the package are rice, water and a bit of oil ((all words I am really good at pronouncing)).
If I don’t have rice handy, pasta or rice noodles go well with this meal too.
Okay, enough about the main dish ((which I LOVE)). Let’s talk about the tasty (and simple) radish slaw that was a perfect addition to our slow-cooked meal. This type of slaw is so east to make, just slice and chop a few of the veggies and fresh herbs you have on hand. For this slaw, I used radishes ((I am the only one in the family who loves radishes – I love eating them plain and sprinkled with a bit of sea salt. But made this way, hubby ate more radishes than me! winner!)), Ancho chili peppers, red onion and cilantro.
The key to this type of slaw is to THINLY slice the veggies, otherwise they absorb the dressing. This also helps these veggies, in particular the radishes and red onion, lose some of their peppery bite. ((Isn’t it so pretty??))
Next, I seasoned the mixture with a little s&p and 1/2 to 1 teaspoon of sugar.
And now for my favorite part – a few tablespoons of Dijon mustard, a drizzle of oil and 1 to 2 teaspoons of vinegar.
Give it a quick stir and let it sit for 5 to minutes. Then serve over your bowl of curry! I have included a recipe for specific instructions.
But before I get to the recipe – I have to tell you a bit more about the mustard I used. I have had Sir Kensington’s Dijon for just a little over a week — and it is almost gone ((sniff))!! I have used it in everything from homemade cheese sauce, to a mustard dipping sauce for my zucchini chips to a salad dressing. This mustard has the best Dijon flavor I have ever tasted. It is slightly sweet, clearly a Dijon – but not so hot that it singes your nose hairs at the root (bonus).
I found this brand (Sir Kensington’s) at Whole Foods – and will be returning soon to re-stock! (Oh – and FYI, I wasn’t paid to tell you about this mustard – but I wouldn’t be opposed to being paid to tell you about it! Hint, Hint)
- 10 medium radishes, washed and thinly sliced
- 1/8 of a large red onion, thinly slices
- 1/4 c cilantro, chopped
- 1 ancho chili pepper, thinly sliced
- 2 T Dijon mustard
- 1-2 t oil
- 1/2-1 t sugar
- s & p to taste
- Combine all ingredients in a small mixing bowl, stirring to coat. Allow the dressed slaw to sit for 5 to 10 minutes before serving.
- Serve over your favorite spicy dish, Whether Mexican or Asian, this slaw will be a perfect complement!