This recipe combines a colorful mix of shaved cabbage and radishes tossed with herbs, apple and a lightly smoky paprika dressing.
1 small shallot, minced 2 Tbsp Dijon mustard¼ cup fresh lemon juice¼ cup distilled white vinegar 1 tsp honey1 ½ Tbsp sweet paprika, plus more for garnish 1 cup extra-virgin olive oil Kosher salt Freshly ground pepper 3/4-pound head of green cabbage—halved, cored and shredded1 3/4-pound head of red cabbage—halved, cored and shredded 1 large apple—peeled, cored and julienned 1 cup chopped parsley1 cup chopped cilantro½ cup snipped chives½ cup julienned baby turnips ½ cup salted roasted pepitas 6 red radishes, thinly sliced
- In a bowl, whisk the shallot with the mustard, lemon juice, vinegar, honey and the 1 1/2 tablespoons of paprika. Gradually whisk in the olive oil, then season with salt and pepper.
- In a bowl, toss the cabbages with the apple, parsley, cilantro, chives, turnips, pepitas and radishes. Add 1/2 cup of the dressing and toss well. Season with salt and pepper and garnish with paprika. Serve the additional dressing at the table.
Make Ahead: The dressing can be refrigerated for up to 3 days.
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Recipe Credit: Tim Wiechmann
Image Credit: Tara Fisher
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