Best 10 Radish Cabbage Coleslaw Recipes

TANGY HORSERADISH COLESLAW

Steps:

• Use sharp knife to cut cabbage head into quarters and remove core. Place 1 quarter, flat side down, on cutting board. Slice cabbage thinly with knife. Cut slices several times to make smaller pieces. Repeat with remaining quarters. You will need about 10 cups shredded cabbage.
• In large bowl, mix mayonnaise, horseradish, vinegar, mustard, sugar, salt, celery seed, pepper and garlic. Add carrots and cabbage. Stir well to combine. Serve immediately or refrigerate up to 3 hours.

CRUNCHY SLAW WITH RADISHES

Steps:

• In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes; toss to coat. Cover and refrigerate, at least 1 hour and up to 1 day.

WHITE CABBAGE & RADISH SLAW

Steps:

• Mix the orange juice, vinegar, chilli and onion in a large bowl, and mix with a little salt. Add the cabbage, radishes and coriander, and toss really well.

CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
• Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
• Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
• Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.

RADISH-CABBAGE COLESLAW

Steps:

• Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.
• Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.
• Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.

RADISH AND CUCUMBER SLAW

Steps:

• In a large bowl, whisk together the cider vinegar, canola oil and sugar. Season with salt and pepper. Add the cilantro, scallions, three-quarters of the cabbage (reserve the remaining cabbage for another use, such as Round 2 Recipe Cabbage and Beef Stir Fry), cucumbers and radishes. Toss to combine. Cover and keep in the refrigerator until ready to serve.

RED CABBAGE COLESLAW

Steps:

• Combine cabbage, carrots, celery, onion, pickle, and parsley in a large bowl.
• Whisk mayonnaise, lemon juice, salt, pepper, and Aleppo pepper together in a small bowl; pour over cabbage mixture and toss until well coated.

SHREDDED CABBAGE AND RADISH SALAD

Steps:

• In a medium bowl, combine cabbage, radishes, and lime juice. Season with salt and pepper and toss well. Let sit 10 minutes. Top with cheese just before serving.

RED CABBAGE COLESLAW

Steps:

• Combine vegetables in a large mixing bowl.
• In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
• Pour hot dressing over vegetables; mix well.
• Refrigerate to blend flavours.
• Leftovers will keep a couple days in the fridge.

RADISH COLESLAW

Steps:

• Shred cabbage, sprinkle with sugar and salt.
• Let set for two hours or longer.
• Turn mixture over a couple of time while cabbage is leaching its juices.
• Drain liquid from bowl.
• Add rest of the ingredients, toss and serve.
• May be chilled and served the next day.