Introduction

This vibrant Radish Slaw is a refreshing and crunchy salad perfect for brightening up any meal. With a mix of shredded cabbages, crisp radishes, and a sweet honey-ginger dressing, it offers a delightful balance of flavors and textures.

A white bowl filled with a colorful mix of shredded cabbage in white and purple shades, thin orange carrot strips, and sliced round radishes with red edges and white centers, topped with small green scallion pieces and fresh cilantro leaves. A wooden spoon rests inside the bowl, lifting a portion of the salad, showing its mixed texture. In the top left corner, a white bowl contains whole radishes and a beet, and on the right, a bunch of fresh green cilantro sits on a white marbled surface. The scene is bright and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups white cabbage, shredded
2 cups red cabbage, shredded
1 cup radishes, topped and tailed, finely diced
¾ cup carrot, shredded
¼ cup green onion, finely diced
¼ cup cilantro, diced
1 tablespoon olive oil
2 tablespoons apple cider vinegar or white distilled vinegar
1 teaspoon honey
1 tablespoon grated ginger root
⅛ teaspoon salt
⅛ teaspoon black pepper (optional)

Instructions

Step 1: Use a sharp knife, mandoline, or box grater to shred the white and red cabbage. Grate the carrot using a box grater. Finely dice the green onion and cilantro. Dice the radishes finely into matchstick-size pieces or rounds, according to your preference. Combine all the vegetables in a large bowl.
Step 2: In a separate bowl or jar, whisk together the olive oil, apple cider vinegar, honey, grated fresh ginger, salt, and black pepper if using. Pour this dressing over the slaw mixture and toss well to coat all the vegetables evenly.

Tips & Variations

Substitute lime juice for vinegar to add a citrusy twist to the dressing.
Add a handful of toasted nuts like almonds or walnuts for extra crunch and flavor.
For a spicier version, include a pinch of red chili flakes in the dressing.
Use fresh herbs like mint or basil instead of cilantro for a different aroma.

Storage

Store the Radish Slaw in an airtight container in the refrigerator for up to 2 days. The vegetables may release some moisture over time, so give it a quick toss before serving. This slaw is best enjoyed fresh and cold.

How to Serve

A bowl of fresh salad with about five layers of mixed vegetables: a base of white shredded cabbage, scattered slices of bright purple cabbage, thin orange carrot strips, small round red radish slices with white centers, and chopped green onions and cilantro leaves sprinkled on top. The bowl is white and thick with a smooth texture, placed on a white marbled surface. To the right, a bunch of fresh green cilantro leaves are visible, and on the lower corner, two round light brown wooden salad spoons rest side by side. The colors in the salad are vivid and fresh, creating a bright and healthy look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this slaw ahead of time?

Yes, you can prepare it a few hours in advance, but it’s best to wait to add the dressing until just before serving to keep the vegetables crisp.

What can I serve with Radish Slaw?

This slaw pairs wonderfully with grilled meats, sandwiches, tacos, or as a light side to any meal requiring a fresh, tangy crunch.

Radish Slaw Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

This vibrant Radish Slaw is a refreshing and crunchy salad combining shredded white and red cabbage with finely diced radishes, shredded carrot, green onion, and cilantro. Tossed in a zesty honey-ginger dressing, it’s perfect as a light side dish or a healthy snack, offering a crisp texture and a balance of tangy, sweet, and spicy flavors.

Author: Lena
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

2 cups white cabbage, shredded
2 cups red cabbage, shredded
1 cup radishes, topped and tailed, finely diced
¾ cup carrot, shredded
¼ cup green onion, finely diced
¼ cup cilantro, diced

Honey Dressing

1 tablespoon olive oil
2 tablespoons apple cider vinegar or white distilled vinegar
1 teaspoon honey
1 tablespoon grated ginger root
⅛ teaspoon salt
⅛ teaspoon black pepper (optional)

Instructions

Prepare the Vegetables: Use a sharp knife, mandolin, or box grater to shred the white and red cabbage. Grate the carrot using a box grater. Finely dice the green onion and cilantro. Dice the radishes finely into matchstick-size pieces or rounds, according to your preference. Add all the prepared vegetables to a large mixing bowl.
Make the Dressing: In a separate bowl or jar, combine olive oil, apple cider vinegar (or white distilled vinegar), honey, grated fresh ginger, salt, and black pepper if using. Whisk or shake well until all ingredients are fully blended to form the dressing.
Toss the Slaw: Pour the prepared honey-ginger dressing over the slaw ingredients in the large bowl. Toss thoroughly to ensure all the vegetables are well coated with the dressing.
Serve: The slaw is ready to serve immediately, or you can refrigerate it for 15-30 minutes to allow the flavors to meld further and serve chilled.

Notes

For a spicier kick, increase the amount of grated ginger or add a pinch of chili flakes.
You can substitute radishes with daikon or jicama if preferred.
The slaw can be prepared a few hours ahead and kept refrigerated, but dress just before serving to maintain crispness.
For a vegan version, ensure the honey is replaced with maple syrup or agave nectar.
Adjust the vinegar quantity based on your preferred acidity level.

Keywords: Radish Slaw, cabbage salad, honey ginger dressing, healthy side dish, crunchy salad, easy salad recipe