Use it Up #2 - Watermelon Radish, Apple & Celery Slaw with a Maple Lime Vinaigrette & Toasted Coconut
Watermelon Radish, Apple & Celery Slaw with a Maple Lime Vinaigrette & Toasted Coconut
We know, the watermelon radish threw some of you for a loop. What to do with that beautiful thing?! Well, if you haven't got around to using it, here's a great recipe that we created to use up the last one that was hanging around our house as well as an apple and some celery. It's a beautiful slaw that is blushing with Spring color, just like our current weather. If you catch it just right, the air feels like any moment the cherry blossoms are going to burst open....and then the wind gusts 32 degree blasts on your blooming daffodils and you're right back to this psychotic winter.
We used 1 watermelon radish, 1 apple and 1 stalk of celery for enough slaw for two. You can double up for four and so on. Slice everything into julienne (matchstick) slices. Toss together in a bowl with enough of this dressing to coat. Toast up about 1/4 cup of unsweetened shredded coconut (if you like it). Pile in a mound on plates and sprinkle with coconut. Or just pile up in a bowl or platter and sprinkle the coconut over everything.
Maple Lime Vinaigrette
1/4 cup extra virgin olive oil
1/3 cup lime juice
1/4 cup maple syrup
3/4 tsp salt
1/2 tsp onion powder or 2 tsp. grated fresh onion
1/8 tsp coarsely ground black pepper
Put everything in a jar and shake it up. You might just become addicted to this dressing. Really. You can keep whatever you don't use right in the jar in the fridge for a surprisingly long time!