Judith Hausman
January 2, 2014



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Photo by Judith Hausman

Top some tacos with this winter slaw.

We had black bean and corn tacos for dinner last night: perfect warming food for a frigid snowy night. The local corn in them (I had frozen wisely) reminded us that summer would eventually return. Still, even wintery dinners need the refreshment and balance of a salad of sorts to off set the hearty, spicy beans.

What local fare could my “root cellar” (aka the bottom drawer of the fridge) offer? Well, it looked like slaw to me: a few beautiful carrots, softening radishes, a thick daikon and a small red cabbage.

A quick cleaning and a pass though the julienne blade of my food processor easily transformed the vegetables into snow white, red-flecked and orange strands that all soon turned pink with the red cabbage added. I tossed them together with lime juice, salt and, because of the Mexican main, some medium-hot chili powder. You can add a little onion or a couple of scallions too if you like. My winter slaw was ready to pile on top of the tacos or eat alongside them.

Note: Before I added the red cabbage, I scooped out some of the slaw and seasoned it with sesame oil and a little seasoned rice wine vinegar. That mix will compliment my Korean scallion pancakes tomorrow — multi-ethnic multi-tasking!

Servings: 4


  • 1 10 to 12-inch daikon, peeled
  • 3 medium red radishes
  • 2 medium carrots, peeled
  • a wedge of red cabbage, roughly 3-by-6 inches
  • 2 scallions or 1/2 small onion (optional)
  • juice of one lime
  • salt, to taste
  • 1/2 teaspoon red pepper flakes or chili powder


Put daikon, radishes, carrots, cabbage and scallions through the food processor, mandolin or grater. 

Toss with the lime juice, salt and red pepper flakes or chili powder. 

Let rest briefly to meld flavors; then serve. 

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