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Celery, Apple, Watermelon Radish, & Sweet Pepper Slaw

Author Adapted from The CSA Cookbook by Linda Ly

Ingredients

Dressing

  • 1/4 cup cider vinegar
  • 2 tbsp minced chives
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • zest and juice of 1 lemon
  • 1/4 cup olive oil

Salad

  • 1 tart apple, cored and cut into matchsticks
  • 2 celery ribs, with leaves, thinly sliced on the diagonal
  • 1/2 red cabbage, thinly sliced
  • 1 watermelon radish, thinly sliced into disks and then matchsticks
  • 1 sweet pepper, sliced into very thin strips
  • fresh herb: finely-chopped basil, parsley, cilantro, etc.

Instructions

  1. To make the dressing, stir together the vinegar, chives, salt, pepper, lemon zest, and lemon juice in a small bowl. Whisk in the oil until well blended and set aside.

  2. Combine the apple, celery, cabbage, radish, and pepper in a large serving bowl and toss with the dressing (which you should feel free to elaborate on with your own spice concoction; personally, I love adding sesame oil and crushed peanuts to slaws). 

  3. Refrigerate for a few hours before serving to let the slaw soak up all the flavors. It’s even better the next day! Serve chilled.