Recipe information
Yield
makes 4 cups
Ingredients
1 small head (about 1 pound) of green cabbage
2 medium carrots
1 bunch of radishes
1/2 cup Escabeche Dressing (page 240)
Preparation
Remove and discard the outer layers of the cabbage. Cut the head in quarters, remove the core, and thinly slice the cabbage crosswise. Peel the carrots and slice them 1/4 inch thick on the diagonal. Cut the slices into matchsticks. Slice the radishes into thin rounds. Combine the vegetables with the dressing and let sit at room temperature for at least 10 minutes and up to 2 hours before serving.
