April 28, 2014
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  • Serves Serves 4, with plenty of leftover slaw. Always a welcomed problem!
Author Notes

In devising a vehicle for this slaw, I made tostadas rather than tried-and-try tacos simply because I wanted to eat this tangy, spicy, crunchy slaw by the forkful! It would be also excellent on a fish taco. If you try that, please invite me over for dinner! I'll also note that the bitter and spicy flavor of radicchio pairs well with something mildly sweet. Don't skip the honey in the dressing! —Holly Daws | Feast or Fallow

What You'll Need
  • For the slaw + dressing
  • 1 small head radicchio
  • 1 pound brussels sprouts, shaved
  • 1 cup green onions, chopped (just the green parts)
  • 1 cup cilantro, chopped
  • 1 8oz container creme fraiche
  • 1/4 cup white wine vinegar
  • 1 lime, juiced
  • 1 tablespoon honey, more to taste
  • salt + pepper to taste
  • For tostadas:
  • 4 tortillas, day-old homemade tortillas work like a charm
  • 2 cups black beans
  • 2 medium sweet potatoes, sliced into 1-inch squares
  • plenty of brussels sprout + radicchio slaw
  • extra cilantro and lime wedges for garnish
  1. For the slaw, slice the radicchio in half and take a moment to marvel at the detail inside. Working with a sharp chef's knife, slice very, very thin. Set aside in the biggest bowl you have.
  2. Shave brussels sprouts by removing the bottom stem and continuing to slice as thin as humanly possible. (I've also been told you can do this in a food processor with the blade attachment). Add to big bowl along with radicchio.
  3. Chop green onions (green parts only), cilantro, and serrano pepper. Toss them in with the brussels sprouts and radicchio.
  4. Make the dressing by adding creme fraiche, white wine vinegar, lime juice, honey, salt and pepper to a medium bowl or jar and whisking to combine.
  5. Toss with dry ingredients until well incorporated. Refrigerate for at least 30 minutes.
  6. For the tostadas, lightly coat sweet potatoes (cut into 1-inch squares) with olive oil, salt and pepper. Roast at 400 degrees for 20 mins, tossing halfway through.
  7. During the last 5 minutes, brush tortillas lightly with olive oil and carefully place directly on the rack in the center of the oven to crisp.
  8. Layer crispy tortillas with black beans and roasted sweet potatoes, and top with a hearty helping of slaw. Serve with a lime wedge and additional cilantro if you are so included!

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