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Pickled Radish and Cabbage Slaw

Serves 8


    Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer.


    Make ahead

    Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.


    Pickled Radish and Cabbage Slaw


      • 1/4 cup (60 mL) lime juice
      • 1/3 cup (80 mL) apple cider vinegar
      • 1 Tbsp (15 mL) honey or maple syrup
      • 9 radishes, sliced in matchsticks to make 1 cup (250 mL)
      • Pinch of salt


      Per serving:

      • calories34
      • protein1 g
      • total fat0 g
        • sat. fat0 g
      • total carbohydrates8 g
        • sugars5 g
        • fibre2 g
      • sodium39 mg



      1 small head of cabbage, sliced finely to make about 10 cups (2.5 L)


      In small bowl, combine lime juice, vinegar, and honey; add radishes. Allow to stand for 30 minutes. Add pinch of salt to cabbage and combine with radish and vinegar mixture.



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      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.