Cabbage Slaw With Charred Scallions and Lime Dressing

I like slaw, but don’t like mayo. This is a happy medium that makes me happy :D. This recipe is from Carla Perez-Gallardo And Hannah Black from Lil' Deb's Oasis in Hudson, NY.


  • 1 bunch scallions (about 6), trimmed
  • 1 habanero chile, seeds removed
  • 4 garlic cloves
  • Zest of 2 limes
  • ½ cup fresh lime juice
  • ¼ cup vegetable oil
  • Kosher salt
  • 1 small head of Napa cabbage, thinly sliced
  • 2 large watermelon radishes or one 6" piece daikon (Japanese radish), peeled, cut into ⅛"-thick matchsticks
  • Thinly sliced mint and thinly sliced red onion (for serving)


Heat a dry medium cast-iron skillet over medium-high. Cook scallions, turning once or twice, until lightly charred in spots, about 3 minutes. Transfer to a blender and add chile, garlic, lime zest and juice, and oil. Blend until smooth; season dressing with salt.

Toss cabbage, radishes, and half of dressing in a large bowl. Taste and season with salt and add more dressing if needed. Top with mint and onion just before serving.

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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