Slaw: Cut the cabbage into thin wedges and remove the core. Chop it in a food processor along with the watercress and onion.
Transfer the mixture to a large serving bowl. Add the radishes, vinegar, sugar and salt and pepper. Mix everything well.
Dressing: In a small bowl, combine the dressing ingredients. Slowly stir the dressing into the vegetables, stopping when you think the slaw is moist enough. Chill the slaw for at least 1 hour before you serve it.
Wine Pairing(s)
Max Ferd. Richter 'Mulheimer' Reisling
Selbach Oster 'Zeltinger Himmelreich' Riesling Auslese
Surdyks 'Tj' Riesling
Reichsgraf Von Kesselstatt Riesling Auslese 'Scharzhofberger'
L'Etourneau 'Sancerre'
Reichsgraf Von Kesselstatt Riesling Eiswein 'Scharzhofberger'
Dr. Karl Christoffel Riesling Kabinett 'Wehlener Sonnenuhr'
St. Gabriel Riesling Auslese
Corino 'Barolo'
Schmitt Söhne Spätlese 'Piesporter Michelsberg'
Calories From Fat 262 Protein 1 Total Fat 29 Carbohydrates 4
Calories 277 Calcium 36 Sodium 28 Vitamin A 326 Cholesterol 35
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