Minted Coleslaw with Ricotta Dressing

Serves 6-8.

Ingredients:

• 1/2 medium head cabbage, shredded
• 8-10 radishes, cut in thin half-slices
• 1 small bunch mint, chopped (leaves only)
• 1/2 c whole milk ricotta
• 1/4 c olive oil
• 1/4 c water
• 3 Tbsp lemon juice
• 1 clove garlic, crushed
• 1 Tbsp capers
• 2 Tbsp honey
• 1.2 tsp tarragon
• 3/4 tsp salt
• 1/4 tsp pepper

Directions:

1. In a large bowl, toss the cabbage, radishes and mint together until well-distributed.
2. In a blender of food processor, add the remaining ingredients and process until very smooth and creamy. (This makes about 1 cup of dressing.)
3. Pour as much of the dressing on the coleslaw as you prefer and toss well. Cover and refrigerate at least 2 hours before serving for best flavor.