Makes:6 to 8 servings (about 6 cups)
With cabbage, carrots, radishes, and herbs, this slaw is as colorful as it is flavorful. It’s a great make-ahead dish, since the flavor develops as it sits; just be sure to give it a quick stir before you serve.
1 medium head red cabbage (about 2 1/2 pounds), cut into small wedges and cored
2 medium carrots, ends trimmed
12 medium radishes
1/4 medium red onion, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh Italian parsley
1 medium garlic clove, finely chopped
1/3 cup freshly squeezed orange juice (from about 1 orange)
1/4 cup freshly squeezed lime juice (from about 2 medium limes)
1 tablespoon finely grated orange zest
1 tablespoonkosher salt
1 teaspoon freshly ground black pepper
1/3 cupvegetable oil
Using a food processor fitted with a grating disk, finely shred the cabbage, carrots, and radishes. Place in a large, nonreactive bowl and toss until evenly mixed.
Place the remaining ingredients except the oil in the food processor, now fitted with a blade attachment. Process until smooth, then with the processor running, slowly drizzle in the oil and process until incorporated.
Toss the dressing with the vegetables, cover, and refrigerate at least 30 minutes for the flavors to meld. Stir just before serving.