Ingredients
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½ head green cabbage, cored and sliced into ½-inch ribbons (about 4 cups)
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½ head red cabbage, cored and sliced into ½-inch ribbons (about 4 cups)
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¼ cup extra-virgin olive oil
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¼ cup fresh lemon and/or lime juice
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1 teaspoon lemon zest
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1 garlic clove, finely grated
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1 large shallot, minced (about 2 tablespoons)
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1 egg yolk
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1 tablespoon creamy Dijon mustard
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½ teaspoon coarse salt
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½ cup fresh parsley and cilantro leaves
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6 radishes, thinly sliced
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Extra-virgin olive oil for brushing radishes
Instructions
1️⃣ In a large salad bowl, combine the sliced green and red cabbage.
2️⃣ In a jar with a lid, combine ¼ cup olive oil, lemon/lime juice, lemon zest, grated garlic, minced shallot, egg yolk, and Dijon mustard. Shake vigorously until the dressing is emulsified.
3️⃣ Pour about ¾ of the dressing over the cabbage and add the coarse salt. Toss until all the cabbage is well coated.
4️⃣ Sprinkle the parsley and cilantro leaves over the dressed cabbage.
5️⃣ Arrange the thinly sliced radishes on top of the salad.
6️⃣ Brush the radish slices lightly with extra-virgin olive oil.
7️⃣ Serve immediately, or refrigerate for up to 2 hours before serving to allow flavors to meld.