Packed with fresh, summery ingredients, this Radish Slaw brings together crunchy green and red cabbage, vibrant herbs, peppery radishes, sweet shredded carrots, and a bright, tangy citrus dressing.
Table of Contents
What makes this slaw so good? It’s simple, versatile, and incredibly refreshing. You’ll put in minimal effort for a dish that delivers amazing results every single time.
Serve it as a light lunch, a crisp side dish, or a colorful addition to your next backyard BBQ. No matter the occasion, this slaw is always a hit.
Ingredient notes
For the slaw
- Cabbage – A vibrant combination of shredded green and red cabbage. Or, use coleslaw mix for convenience – just make sure it’s the kind that includes both red and green cabbage along with the carrots.
- Red radishes – These add a bold peppery bite to the slaw, but they’re optional if you don’t enjoy them. Use a mandolin to create uniform thin slices.
- Carrots – Grated. Adds delicious texture and juicy, natural sweetness.
- Green onions and cilantro – adds a pop of freshness to this slaw. If you don’t like cilantro, you can try one of these substitutes.
For the dressing
- Apple cider vinegar – You can also use red wine vinegar or white wine vinegar.
- Lime juice – Brightens the dressing and cuts through the sweetness and rich flavors of the slaw. You can also include some of the zest, if you like.
- Honey – The sweetness from the honey balances the rest of the rich flavors. If you don’t want to use honey, use maple syrup, granulated white sugar, coconut sugar, or cane sugar instead.
- Olive oil – The base of this dressing. It thickens the dressing, offers a smooth texture, and rich flavor.
- Salt and pepper – To taste.
How to make it
Step 1
Make the dressing
- Combine the dressing ingredients in a large bowl and whisk to emulsify.
- Season, as needed.
Step 2
Assemble the slaw
- Add the slaw ingredients to the bowl with dressing and toss to coat completely.
- Taste and adjust seasoning, if needed.
Using radishes in meals
Most people know the humble red radish, but did you know there are over 100 varieties? They range in size, shape, and flavor, from mild and sweet to fiercely peppery.
I love the bold bite and vibrant pop of red radishes in slaws and salads. That said, if you’re craving something gentler, you’ll also find the mildly sweet Asian Daikon radish featured here on Platings and Pairings!
Tips and tricks
- Assemble elements of this slaw ahead of time. Make the dressing ahead of time and store it in the fridge for up to 5 days in an airtight container or jar. You can also shred the cabbage up to five days ahead of time for this recipe.
- Taste the dressing before adding it to the slaw. If too tart, add a touch more honey; if too sweet, a splash more lime juice and zest.
- Double the dressing and refrigerate for easy use later on in other salads.
- Shake the jar hard for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
- Use packaged store-bought shredded cabbage for added convenience.
- To easily shred red and green cabbage, you can use the slicer blade of your food processor. Or, simply cut the cabbage in half, remove the core, and use a sharp knife to shred the cabbage. You can also use a mandolin to shred cabbage.
Variations
Part of the beauty of this radish slaw is how few ingredients it asks for. But if you like to play around in the kitchen, here are a few fun ways to switch it up:
- Short on time? Grab a bag of pre-shredded cabbage mix and skip the grating and chopping.
- Extra crunch? Toss in some sliced red onion or thinly sliced apples. Toasted pine nuts or slivered almonds are also great additions.
- More tang: Whisk a spoonful of Dijon mustard into the dressing.
- No apple cider vinegar on hand? Red wine vinegar, white wine vinegar, champagne vinegar, rice vinegar, or even lemon or lime juice will work beautifully.
- Vegan-friendly: Use agave syrup, maple syrup, or plain sugar.
- For a creamy version: Add a dollop of Greek yogurt or tahini to the dressing.
- Add protein: Chicken, shrimp, and chickpeas are all great additions. They can be grilled, sautéed, or roasted separately and then added to the slaw.
Serving suggestions
Fresh and vibrant, this fun, crispy radish slaw is full of color and loaded with delicious veggies. Since it’s so easy to prepare, it’s the perfect side dish for BBQs or a quick addition to any summer picnic. Enjoy it alongside:
Storing
- This radish slaw maintains a delicious crunch and flavor when stored in the fridge for up to two days.
- If you want a super crunchy slaw, it’s best to keep the slaw mixture and dressing separate until right before you plan to serve. Then just toss everything together and enjoy.
- Any extra dressing can be stored in a separate airtight jar or container in the fridge for 1-2 weeks. Shake or whisk well before use.
Erin’s wine pairings for radish slaw
Once you’ve tossed together that crisp, zesty slaw, grab a bottle that can keep up with all that tangy, crunchy deliciousness! Here are the best wines to pour alongside your slaw:
- Sauvignon Blanc is the ultimate pairing for radish slaw. Its naturally zesty, herbaceous notes are a classic match for vinaigrette-dressed slaws and ingredients like cilantro and lime.
- A dry rosé is a fantastic option if you’re serving the slaw at a BBQ. It provides bright red fruity notes without overwhelming the dish’s acidity. Its versatility works well with the cabbage and carrots.
- Since this slaw is quick to make for BBQs or picnics, a chilled Prosecco or other dry sparkling wine would also be delightful and festive.
More crunchy slaw recipes
Did you make this radish slaw?
If you loved this radish slaw, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, Twitter, and TikTok.
Full Recipe
Radish Slaw
Packed with fresh, summery ingredients, this Radish Slaw brings together crunchy green and red cabbage, vibrant herbs, peppery radishes, sweet shredded carrots, and a bright, tangy citrus dressing.
Print
Pin
Serves 6 people
Equipment
Ingredients
- 2 1/2 cups green cabbage (shredded, packed)
- 1 cup red cabbage (shredded, packed)
- 1 bunch radishes (thinly sliced)
- 1/2 cup carrots (grated, packed)
- 2 green onions (sliced)
- 1/4 cup cilantro (minced)
Dressing
- ¼ cup apple cider vinegar
- 1 lime (juiced)
- 1 Tablespoon honey
- 1 Tablespoon olive oil (extra virgin )
- 1 teaspoon kosher salt
- Salt and pepper (to taste)
Instructions
- In a large bowl, whisk together ¼ cup apple cider vinegar, 1 lime juiced, 1 Tablespoon honey, 1 Tablespoon olive oil, and 1 teaspoon kosher salt. Season with salt and pepper, to taste.
- Add 2 1/2 cups green cabbage, 1 cup red cabbage, 1 bunch radishes, 1/2 cup carrots, 2 green onions and 1/4 cup cilantro. Toss well to coat in the dressing. Season with additional salt and pepper, to taste.
Notes
Storing
- This radish slaw maintains a delicious crunch and flavor when stored in the fridge for up to two days.
- If you want a super crunchy slaw, it’s best to keep the slaw mixture and dressing separate until right before you plan to serve. Then just toss everything together and enjoy.
- Any extra dressing can be stored in a separate airtight jar or container in the fridge for 1-2 weeks. Shake or whisk well before use.
- Assemble elements of this slaw ahead of time. Make the dressing ahead of time and store it in the fridge for up to 5 days in an airtight container or jar. You can also shred the cabbage up to five days ahead of time for this recipe.
- Taste the dressing before adding it to the slaw. If too tart, add a touch more honey; if too sweet, a splash more lime juice and zest.
- Double the dressing and refrigerate for easy use later on in other salads.
- Shake the jar hard for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
- Use packaged store-bought shredded cabbage for added convenience.
- To easily shred red and green cabbage, you can use the slicer blade of your food processor. Or, simply cut the cabbage in half, remove the core, and use a sharp knife to shred the cabbage. You can also use a mandolin to shred cabbage.
- Short on time? Grab a bag of pre-shredded cabbage mix and skip the grating and chopping.
- Extra crunch? Toss in some sliced red onion or thinly sliced apples. Toasted pine nuts or slivered almonds are also great additions.
- More tang: Whisk a spoonful of Dijon mustard into the dressing.
- No apple cider vinegar on hand? Red wine vinegar, white wine vinegar, champagne vinegar, rice vinegar, or even lemon or lime juice will work beautifully.
- Vegan-friendly: Use agave syrup, maple syrup, or plain sugar.
- For a creamy version: Add a dollop of Greek yogurt or tahini to the dressing.
- Add protein: Chicken, shrimp, and chickpeas are all great additions. They can be grilled, sautéed, or roasted separately and then added to the slaw.
Nutrition
Calories: 54kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 409mg | Potassium: 169mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2064IU | Vitamin C: 23mg | Calcium: 29mg | Iron: 0.4mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
Leave a Reply