Here's a twist on cole slaw. The crunchness of the fresh mirlitons, radishes and carrots really makes this dish.
1/4 cup plus 1 teaspoon fresh lemon juice
1/4 cup extra-virgin olive oil
1 1/2 teaspoons sugar
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 large mirlitons, peeled, halved lengthwise, seeded, and cut into matchsticks (about 3 cups)
1 cup matchstick radish (about 6 medium radishes)
1 cup matchstick carrot (about 2 large carrots)
1/2 cup slice green onion
2 tablespoons finely diced seeded jalapeño (about 2 medium jalapeños)
2 tablespoons chopped fresh parsley
1/2 cup chopped toasted pecans
In a medium bowl, whisk together lemon juice, oil, sugar. salt, and red pepper. Add mirliton, redish, carrot, green onion, jalapeño, and parsley, tossing well to coat. Cover and refrigerate until chilled, about one hour. Stir in pecans just before serving. Serve with a slotted spoon.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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