Makes about 7 cups - Adapted from Gluten Free Girl and the Chef
As always, I urge you to seek out local and organic ingredients whenever you can; they really do make a difference. A digital kitchen scale for weighing ingredients is a worthwhile investment that will last for years; I love my Oxo 11-pound scale and often use it several times a day (it's great for weighing postage, too!).
On a whim, I tossed a handful each of raisins and chopped, roasted and salted almonds into some of the slaw. Yum.
For the dressing:
1/2 cup mayonnaise (I'm a Hellman's/Best Foods girl)
1/2 cup yogurt (I use lowfat—homemade yogurt is wonderful)
2 Tablespoons Dijon mustard
4 Tablespoons rice vinegar (I use seasoned)
Salt and freshly ground pepper to taste
For the slaw:
1 pound Napa cabbage (about 1/2 smallish head)
1 pound broccoli (about 1 medium head or 2 smallish crowns)
1/2 pound brussels sprouts (about 12 small), outer leaves removed, ends trimmed
1/2 pound radishes (about 7 large), ends trimmed
Optional additions:
A couple of shredded carrots
Chopped scallions (green onions)
Chopped roasted and salted almonds
Raisins or dried cranberries (craisins)
Make the dressing:
Combine the mayonnaise, yogurt, mustard, and rice wine vinegar in a small dish. Season with salt and pepper to taste.
Make the slaw:
Cut the Napa cabbage and broccoli into pieces that will fit through your food processor's chute and process using the slicing disk, along with the brussels sprouts. Switch to the shredding disk and process the radishes (and carrots, if using). Alternatively, use a knife to thinly slice the cabbage, brussels sprouts, and radishes, and cut the broccoli into bite size pieces.
Place all the vegetables in a large bowl and toss with the dressing, along with any of the desired optional additions. Salt and pepper to taste.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
