Radish Slaw
Servings: 6 people
Calories: 54kcal
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.
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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