This slaw is terrific on anything from beef to seafood and also as a salad.
Ingredients
For the slaw
- 4 watermelon radishes, washed but not peeled, tops and bottoms cut off
For the Dressing
- ¼ cup fresh-squeezed orange juice
- 3 tablespoons cider vinegar
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon grated fresh ginger
- Zest of 1 orange
- ½ cup olive oil
Instructions
Combine all the ingredients for the dressing and whisk together thoroughly. Cover and chill for an hour so the fl avors can fall in love with each other. Julienne the watermelon radish on a mandolin (use the small teeth). Once the dressing is chilled, toss the radish with the dressing and serve immediately.
Recipe from John Manzione, executive chef at Hidden Creek Golf Club, Egg Harbor Township
