Equipment
* optional
Ingredients
Slaw Base
- 250 g red cabbage, finely shredded
- 150 g radicchio, finely shredded, cored
- 100 g radishes, thinly sliced
- 50 g red onion, thinly sliced
- 125 g fresh raspberries, washed and dried gently
Maple Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml apple cider vinegar
- 15 ml maple syrup
- 5 g dijon mustard
- 3 g fine sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Using a chef's knife or a mandoline, thinly slice the red cabbage, radicchio, radishes, and red onion.
Place the thinly sliced red onion in a small bowl of cold water to soak. Let sit for 10 minutes to mellow the sharp bite, then drain and pat thoroughly dry.
In a large mixing bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, fine sea salt, and freshly ground black pepper. Whisk vigorously until the dressing is fully emulsified and smooth.
Add the shredded red cabbage, radicchio, sliced radishes, and dried red onions to the large mixing bowl with the dressing. Toss thoroughly until all the vegetables are evenly coated.
Scatter the fresh raspberries over the slaw. Using a gentle lifting motion, fold the berries into the mixture just enough to distribute them without crushing the fruit. Serve immediately.
Chef's Notes
- For the most delicate texture, use a mandoline to shave the red cabbage, radishes, and red onion as thinly as possible. Thick cuts will make the slaw difficult to chew.
- Soaking raw red onions in ice water is a crucial technique here; it extracts the volatile sulfur compounds, leaving a sweet crunch that will not overpower the delicate raspberries.
- If preparing ahead of time for a weeknight dinner, you can pre-shred all the hearty vegetables and mix the dressing. Store them separately in the refrigerator and toss right before plating.
- When selecting raspberries, look for firm, bright red berries without dark, soft spots. The firmer the berry, the better it will hold up to being folded into the slaw.
Storage
Refrigerator: 1 day — Best eaten fresh. Raspberries will break down and soften if stored longer than 24 hours.
