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This is the recipe I use as a topping for fish tacos. It's pretty good
as a side dish too, and is basically a variation on cole slaw, or one version I have eaten called "10 day
slaw". The "recipe" is pretty loose, as I pay more attention to how it tastes, and how it looks
like it will taste, than I do precise measurements.
Cabbage-about 1/2 of a head
Radishes-about 10 or 12 or so
Mushrooms-7 or 8 good sized plain old mushrooms
Garlic-about 3 cloves should do it
Olive oil
Balsamic vinegar
Salt
Grate or slice up the cabbage, slice the radishes (thinly) and mushrooms, and dice the garlic. Combine all in a
plastic storage bag large enough to hold all the ingredients and still have room to shake everything up. As to
the oil and vinegar, this will have to be done to taste, as will the scant amount of salt (or salt substitute).
Oh yeah, some folks add a little sugar to this kind of dish too. You need to use more vinegar than oil, but as
I don't measure it out, absolute measurements are beyond me. Drizzle on the oil and vinegar until it looks like
everything will get a good coating, seal the bag, and shake it up. If it doesn't look wet enough, add more O &
V. If it's too wet, well, it's too late now, just add more cabbage, radishes and mushrooms I guess. Let it marinate
in the fridge for an hour or so before serving, to allow the flavors to combine and for the O & V to permeate
the veggies. Enjoy!
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