Radish Slaw

I am one of those people who orders coleslaw at a restaurant- I’ll eat it on its own and in all its iterations. So, now that it is just about to be cookout season, you’ll be seeing it on a lot of menus! However, I know there are a lot of *strong feelings* when it comes to a traditional mayonnaise slaw, so let’s start the season off with a radish slaw that is dressed with a tangy, flavorful Greek yogurt dressing!

Jump to Recipe

A little tip when it comes to making a slaw- if you want to create a dish that is as ‘user friendly’ as possible (meaning you can use it as a side, on a burger, on tacos, etcetera) you want to aim for a pretty homogenous size when it comes to how you cut the vegetables you’re using! What I tend to do is work off the smallest vegetable- in this radish slaw it is the radishes- and cut those into match sticks. Then match the size and thickness of the other veggies to that smallest cut! Having long cabbage ribbons and tiny radish slices can result in bites with no radishes and just cabbage! (Not super confident in your knife skills? You can also try using a mandoline!)

Radish Slaw Ingredients

One of the best things about making a radish slaw in the spring is how pretty you can make it! While any kind of radish works for the recipe, I love to pick up a few different types of radishes to make the slaw as pretty as possible! Watermelon radishes, purple radishes, and easter egg radishes are a few pretty varieties you can use!

Radish Slaw Method

I prefer to make the dressing first, so the flavors can come together as you chop up the produce you’ll use in the slaw base.

So, in a jar (or a bowl, but a jar is best for shaking!) combine the yogurt, cilantro, chives, lime juice, lime zest, honey, and spices. Pop on the lid and shake (very) well to combine! Pop in the refrigerator until you’re ready for the dressing.

Combine the sliced radishes and cabbage in a large bowl and toss to combine. Then add the carrots (they tend to get stuck if mixed on the first go!) and toss to combine again.

You can stop here if you’re not ready to serve. Store the dressing and produce separately in airtight containers in the refrigerator for up to two days.

When you’re ready to serve combine the vegetable slaw base and the dressing in a medium bowl and toss to coat well!

Because this slaw has a yogurt base the liquid in that yogurt will start to seep into the veggies making them lose their crunch. So, store leftovers in an airtight container in the fridge, but the dressed slaw will only be best for about two days.

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