A perfect summer slaw to feed a crowd
by Lindsay Evans
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Coleslaw has gotten a bad rap. Too often thought of as slimy, soggy or drenched in fatty mayo-based dressings, most people steer clear of this traditional dish. But, we think coleslaw is making a comeback, and this bright and fresh cucumber, radish and dill slaw is going to prove it. The best thing about this recipe is that it can easily be doubled, tripled of even quadrupled, depending on how many guests you're expecting. So it can feed as many people (expected and unexpected) that end up showing up.
1-2 green or Chinese cabbages, shredded
8 -10 baby cucumbers, cut into triangles
12 -15 radishes, washed and thinly sliced
1/4 cup freshly chopped dill
1/2 cup coarsely chopped pistachios (optional)
1/4 cup freshly squeezed orange juice
1/4 cup extra virgin olive oil
1/4 tsp sea salt and ground black pepper
In a large bowl, combine cabbage, cucumber, radishes, cucumber, dill and pistachios, if using.
In a small bowl, whisk together orange juice, olive oil, sea salt and pepper until emulsified. Drizzle over slaw and toss to coat very well. Serve immediately.