Odessan coleslaw from Black Sea: Dispatches and Recipes, Through Darkness and Light (page 40) by Caroline Eden

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Notes about this recipe

  • TrishaCP on February 01, 2024

    I liked this. I made the black radishes in advance- their flavor is really sharp and goes well with the delicious carrots. (Carrots and caraway are delicious together.)

  • dangtangy on December 03, 2023

    I looked hard, but couldn't find the black radishes, so I used normal radishes and mandolined them into thin disks because I thought they'd look prettier. I used a friend's honey and the flaovur really shone through

  • Foodycat on March 28, 2022

    I used a watermelon radish, so I cut it into fans instead of matchsticks. The radish was good, but not as good as the Vietnamese-style quickle I usually do, so in future I think I would just make the caraway carrots because that was gorgeous. I used cold-pressed rapeseed oil because it gives some of the nutty flavour Ukrainians describe in the unrefined sunflower oil they use.

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