Ryan and I have the tendency to snack our way through the weekends. Sometimes I get a little lax about planning meals for the weekend if we're not entertaining or we aren't going out and as a result we find ourselves noshing on whatever we can find...all day long. This usually results in some less than healthy choices. In an attempt to avoid this, I made this salad one Saturday afternoon, figuring at least it would give us one healthy option amidst the samples of whatever baked goods I was making and copious amounts of chips and salsa.
I knew this would be a hit with Ryan, who has loved radishes ever since he was a kid. I rarely cook with them. In fact, I think this might've been the first time I bought them. The original recipe is below although I added quite a few extra radishes for Ryan's sake...and they served to add some extra crunch. This was best the day I made it, but if you don't mind it a little soggy you can make it up to twenty-four hours ahead of time. It'd make a great main dish salad with some chicken added in or make up a big batch and bring it to your next potluck!



One Year Ago: Pumpkin Oatmeal Scotchies
Two Years Ago: Pumpkin Sour Cream Coffee Cake


Peanut, Carrot, and Cabbage Slaw
from the kitchn

Ingredients:
for the dressing-
-3 tbsp peanut butter
-3 tbsp rice wine vinegar
-1 tbsp soy sauce
-1 tbsp sesame oil
-1 tbsp olive oil
-2 tbsp freshly squeezed lemon juice

for the salad-
-3 cups cabbage, shredded
-4 large carrots, grated
-4 green onions, thinly sliced
-4 large radishes, thinly sliced
-1 tsp sesame seeds, for topping
-1/4 cup roughly chopped peanuts, for topping

Directions:
1. Combine all of the dressing ingredients in a small bowl and whisk to combine.
2. Toss cabbage, carrots, onions, and radishes in a large bowl, mixing well. Add dressing and toss well to evenly coat. Top with sesame seeds and peanuts. Serve immediately or refrigerate for a few hours until cold.