Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2lbsfresh radishes
I cup fresh basil leaves
Two lemonszested and juiced
¼cupwhite vinegar
¼cupsugar
½tspdry mustard
1tsppoppy seeds
¼cupvegetable oil
Instructions
Remove the leaves and roots from the radishes and wash them well. Slice the radishes thinly. You should have 4-6 cups. Place the radishes in a heat-proof bowl. Add the lemon zest.
Put ¼ cup lemon juice, the vinegar, sugar, mustard and poppy seeds in a small saucepan over medium heat. Bring this to a boil, stirring until the sugar is dissolved. Pour this over the radishes and zest.
Add ¼ cup vegetable oil to the radish mixture and toss lightly.
Make a small pile of basil leaves and roll together tightly, slice across the roll making thin shreds of basil (chiffonade). Add this to the slaw and toss to mix. Refrigerate until ready to serve.
Recipe Notes
The slaw will keep for one-two days covered in the refrigerator.