Winter Slaw with Cilantro-Lime Dressing

Makes about 4 cups

Tip: We eat with our eyes first. When making this recipe or any other, keep the visual in mind for a more appealing result. For example, when choosing apples for this pretty and scrumptious slaw, any crisp apple might be selected, but the bright green of a Granny Smith is a vibrant contrast to the purple of the cabbage, red of the radish and yellow of the pepper. In the end, of course flavor matters most, but appearance will likely influence the desire to taste.

3 Tbsp olive oil
2 tsp Dijon mustard
1 Tbsp honey
1 lime
1 small purple cabbage
8 radishes
1 small yellow or orange bell pepper
2 medium Granny Smith apples
Small handful of fresh cilantro
Sea salt and freshly ground pepper, to taste

Wash and dry all fresh produce.
Extract juice from fresh lime.
Core cabbage; slice into small strips.
Trim radishes; finely dice.
Remove stem and seeds from pepper, cut into small strips.
Core and dice Granny Smith apples (do not peel).
Chop cilantro, reserving a couple of stems for garnish if desired.

In a bowl or food processor, whisk together olive oil, mustard, honey and lime juice for the dressing; stir in chopped cilantro.
Toss the prepped cabbage, radishes, pepper and apples into a large salad bowl. Use your hands or kitchen tongs to thoroughly toss the chopped ingredients with about 2/3 of the dressing. Add salt and pepper to taste.
Cover and chill in the fridge for about an hour. Freshen with the remaining dressing, garnish and serve.

Note: Great for a buffet, as a side dish or as a topping for grilled fish tacos.

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