Chicory Radish Slaw

In a beat up old note book in our kitchen we’ve got some hand written recipes from over the years. Some of the pages have been stained by spilled vinegars and oils, the recipes half faded away. The best ones have been rewritten so you can read the ingredients. On a page like this is where I found the dressing for this slaw. Delicious tarragon vinegar based dressing, that adds a lot of sweet flavor to the bitter chicories and black radish used. We shredded the greens too for a classic slaw feel. This is a quick fixing dish that keeps well for a few days in the fridge, keeps the many health benefits of the raw radish on your plate, and goes great with Thai food, or as a topping for a Po’ Boy sandwich, just to name a few options.


1-2 heads Chicory (washed and finely shredded)

1 carrot (grated)

1 medium sized black radish (grated)

½ turnip (grated)

½ bulb fennel (cut in half lengthwise and finely sliced into 1/4 inch thick pieces)


½ cup canola, sesame or olive oil

1 T tarragon vinegar

1 T toasted sesame seeds

½ t celery salt

½ T minced onion or leek

½ t dried mustard

1 ½  T sugar

½ t salt

In a pint jar with a lid or in a food processor combine the ingredients for the dressing and shake/blend for 30 seconds or until the consistency has changed to a solid emulsified texture. In a large bowl combine all of the veggies, add about ¼ of the dressing and toss until well coated, adding more dressing if you deem it necessary.

| January 30th, 2013 | Posted in Chicories, Recipes, Roots |

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