**Radish Slaw: A Refreshing and Crunchy Side Dish**
Radish slaw is a vibrant and refreshing side dish that adds a pop of color and a crunchy texture to any meal. Made with thinly sliced radishes, carrots, and cabbage, this slaw is tossed in a tangy dressing that perfectly complements the peppery flavor of the radishes. It's a healthy and versatile dish that can be served as a side salad, a topping for tacos or sandwiches, or even as a main course when paired with a protein like grilled chicken or fish. This article provides three delicious radish slaw recipes that cater to different tastes and preferences. From a classic mayonnaise-based dressing to a light and tangy vinaigrette, these recipes offer a variety of options to suit any occasion.
CREAMY RADISH SLAW
Make and share this Creamy Radish Slaw recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- combine forst 3 ingredients in a bowl.
- combine mayonnaise and remaining ingredients with a whisk.
- drizzle over slaw, toss well to combine.
- serve immediately.
RADISH AND CUCUMBER SLAW
Provided by Sandra Lee
Time 15m
Yield 8 servings
Number Of Ingredients 9
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.
SNOW PEA-RADISH SLAW
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Thinly slice 1 red onion and 1 bunch radishes. Soak in ice water, 5 minutes; drain and pat dry. Whisk 4 teaspoons rice vinegar and 1/2 teaspoon each dijon mustard and sugar in a bowl. Whisk in 2 tablespoons vegetable oil and 1/2 teaspoon sesame oil. Add 8 ounces thinly sliced snow peas, the onion and radishes. Season with salt.
CUCUMBER-RADISH SLAW
This cool, peppery slaw uses no mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Peel English cucumbers. Halve lengthwise; slice cucumbers very thinly on the diagonal.
- Thinly slice radishes. In a large colander, toss vegetables with coarse salt. Top mixture with a plate that fits inside colander; weight with a heavy object. Drain in sink 20 minutes; squeeze vegetables in paper towels to dry.
- Transfer to a bowl; toss with minced red onion, cider vinegar, olive oil, and 1 teaspoon sugar; season with salt and ground pepper. Serve immediately.
Nutrition Facts : Calories 56 g, Fat 3 g, Fiber 1 g, Protein 1 g
CABBAGE AND RADISH SLAW WITH PEANUT DRESSING
In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressingwith ginger and soy sauce, as well as the daikon -- give it an unmistakably Asian character.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
- Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.
CUCUMBER-RADISH SLAW
Steps:
- Peel the cucumbers. Halve lengthwise; scrape out any seeds with a teaspoon. Slice the cucumbers very thin on the diagonal.
- Thinly slice enough radishes to equal 1 cup. In a large colander, toss the vegetables with 1/2 teaspoon salt. Top the mixture with a plate that fits inside the colander; weight with a heavy object. Drain in the sink for 20 minutes; squeeze the vegetables in paper towels to dry.
- Transfer to a bowl; toss with the onion, vinegar, olive oil, and sugar; season with salt and pepper. Serve immediately.
SNOW PEA AND RADISH SLAW
Make and share this Snow Pea and Radish Slaw recipe from Food.com.
Provided by Lori Mama
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place vegetables in bowl.
- Mix together the dressing ingredients.
- Pour over vegetables and toss well.
- Serve.
PEA, RADISH, AND CABBAGE SLAW
Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.
Provided by Alison Attenborough
Categories Salad Side Vegetarian Quick & Easy Radish Vegan Cabbage Sugar Snap Pea Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine snap peas, radish matchsticks, red cabbage, and peas in a medium bowl. Add remaining ingredients to a jar with a lid. Shake to mix well.
- Toss salad with dressing just before serving. Scatter radish rounds over the top.
SHREDDED BEET AND RADISH SLAW WITH RICE NOODLES
I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it's a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did - and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.
Provided by Martha Rose Shulman
Categories easy, quick, pastas, salads and dressings
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Using kitchen scissors, cut the noodles into 2-inch lengths. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
- Place the grated beets, radishes and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste. Add the noodles, pickled ginger and orange zest and toss together. Taste and add salt if desired.
- To serve, line plates or a platter with lettuce leaves and top the lettuce with the salad. Garnish with cilantro sprigs and serve.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 192 milligrams, Sugar 2 grams
SPINACH, RADISH SLAW WITH CRISPY CHILES AND PEPITAS
Provided by Tori Ritchie
Categories Salad Appetizer Christmas Vegetarian Low Cal High Fiber Spinach Radish Christmas Eve Seed Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
- Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.
- Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
- Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.
- Available at some supermarkets and at specialty foods stores and Latin markets.
RADISH SLAW-NY STYLE
Make and share this radish slaw-NY style recipe from Food.com.
Provided by chia2160
Categories Peppers
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- combine first 3 ingredients in a large bowl.
- combine white wine vinegar and remaining ingredients with a whisk to blend.
- drizzle over slaw, toss well to combine.
- serve immediately.
CHICKEN TOSTADAS WITH RADISH SLAW
Provided by Jeanne Kelley
Categories Chicken Braise Dinner Lunch Avocado Root Vegetable Radish Tortillas Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- To prepare the chicken, in a heavy Dutch oven, stir together the orange juice, lime juice, and achiote paste until the achiote paste is smooth. Add the onion, garlic, and oregano and mix well. Add the chicken thighs and turn to coat evenly. Sprinkle the chicken with salt.
- Cover, place over medium heat, bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the chicken is opaque throughout when pierced with a knife tip, about 40 minutes. Uncover and continue to simmer until the sauce is very thick and the chicken begins to fall apart and catch on the bottom of the pan, about 10 minutes.
- Remove from the heat and let cool slightly, then shred the chicken. Season with salt and pepper.
- To make the radish slaw, in a small bowl, combine the radishes, green onions, cilantro, and lime juice and toss to mix. Season with salt.
- Pour oil to a depth of 1 inch (2.5 cm) into a deep, heavy frying pan and warm over medium-high heat until almost smoking. One at a time, add the tortillas and cook, turning once with tongs, until crisp and golden, 1-2 minutes. As each tortilla is ready, transfer it to paper towels to drain, then sprinkle lightly with salt.
- Arrange 2 tortillas side by side on each individual plate. Top the tortillas with the chicken, dividing it equally, and then spoon the radish slaw evenly over the chicken. Top the tostadas evenly with the cheese and the avocado slices and serve.
CUCUMBER-RADISH SLAW
Steps:
- 1. In a large bowl whisk together vinegar, oil, sugar, salt and pepper. Add cucumbers, radishes, sweetpepper strips, and green onion, toss gently to coat. Chill up to two hours before serving. Makes 4 servings.
SHRIMP CAKES WITH CARROT RADISH SLAW
Steps:
- Combine the lemon jice, cumin and 2 tbsp oil and salt and pepper to taste. Add the radishes and carrots and toss to combine and set aside. Pulse the shrimp in a food processor until coarsel chopped. Add the jalapneo, orange zest, and salt and 1/2 tsp pepper and pulse to combine. Place the flour in a shallow bowl. Shape the shrimp mixture into 8 patties and dredge in the flour, tapping off the excess. Heat coconut oil in a large skillet over medium heat and cook patties until golden brown and cooked; 2 min. per side. Divide the shrimp cakes among indivual plates and serve with the slaw,cilantro and torilla chips if desired.
Tips:
- Use a variety of radishes for a more colorful and flavorful slaw. Consider watermelon radishes, French breakfast radishes, and purple daikon radishes.
- Shred the radishes thinly for a more delicate texture. You can use a food processor fitted with a shredding disc or a sharp knife.
- Add other vegetables to the slaw for a more varied texture and flavor. Some good options include carrots, cabbage, and bell peppers.
- Use a light dressing for the slaw so that the radish flavor can shine through. A simple vinaigrette or mayo-based dressing is a good option.
- Season the slaw to taste with salt and pepper. You can also add a touch of sweetness with honey or maple syrup.
- Serve the slaw immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
Radish slaw is a refreshing and flavorful salad that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its crunchy texture and slightly spicy flavor, radish slaw is a great way to add some variety to your next meal.
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