RED RADISH COLESLAW

RED RADISH COLESLAW

Shredded green cabbage and red radish tossed with green scallion, then coated with a creamy coconut, orange, lemon dressing!

Makes 8 cups coleslaw

Dressing: Makes 3 cups

15 oz. can Cream Of Coconut by Goya

1/3 c. orange marmalade (I used Smucker’s brand)

2.9 oz. pkg. Jello Cook & Serve Pudding & Pie Filling

1/2 c. Champagne vinegar (I used Napa Valley Naturals brand)

1/4 c. prepared yellow mustard

3 peeled garlic cloves, finely chopped

1/2 t. dried dill weed

1/4 t. red cayenne pepper

1 t. salt

In large saucepan, over medium heat, combine all ingredients, stirring after each addition to incorporate all ingredients, then continue to cook and stir till thickened.

Reduce heat to low, cook uncovered, stirring occasionally for 10 minutes. Remove from heat. When warm, place a piece of wax paper or plastic on the surface of the dressing. Refrigerate in the saucepan till cold.

When cold, the dressing will be very thick and strong-flavored. We want this.

Coleslaw:

8 heaping cups sliced/shredded green cabbage

1-1/2 c. shredded red radish (grate ea. radish over lg. holes of the grater)

1/2 c. sliced green scallion (green and white part)

1/2 t. celery seed

freshly ground black pepper

1/2 c. soy sour cream (I used Tofutti brand)

In large mixing bowl combine all coleslaw ingredients. Toss to evenly distribute.

Remove dressing from refrigerator and stir till very smooth.

Add the 1/2 cup soy sour cream. Stir to completely incorporate.

At this point if the dressing is excessively thick, then add a tablespoon of water to thin a little, while still keeping it thick.

Spoon 1 cup dressing over coleslaw and toss with fork or tongs to coat all the cabbage. Then add a little bit more, a little at a time, till you like the amount of coating on the veggies. I used 2 of the 3 cups.

Serve immediately, or refrigerate for service later, no more than a couple of hours.

Notes: Although most coleslaw, if dressed ahead of time, will become watered down as the liquid from the cabbage leaks into the dressing, this didn’t happen with this dressing, because of its thickness. Even the next day, though the cabbage was softer, the coleslaw did not become watery, which is a plus if you need to make it ahead by a couple of hours because of other time constraints.

What to do with leftover dressing: Steam frozen or fresh broccoli cuts. Heat 1 cup dressing in small pan, over very low heat, stirring continuously, till hot. Pour over veggies, toss to coat and serve. Delicious!

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