Radish Coleslaw Recipes

CREAMY RADISH SLAW

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 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.

JALAPENO RADISH SLAW

Steps:

• Toss 1 head shredded cabbage and 1 bunch thinly sliced radishes with 2 tablespoons olive oil, 1 teaspoon salt and the juice of 1/2 lime; let sit 15 minutes. Just before serving, toss with 1 small bunch chopped cilantro and 1 to 2 thinly sliced jalapenos.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

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.

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.

BOK-CHOY-AND-RADISH COLESLAW

Steps:

• In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
• In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
• Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.

WILD SALMON WITH RADISH & ORANGE SLAW

Steps:

• Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
• Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
• Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
• Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
• Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.

HORSERADISH COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix, carrots and onion. In a small bowl, combine the mayonnaise, sugar, horseradish and lemon juice. Pour over coleslaw mixture and toss to coat.

RADICCHIO SLAW

Steps:

• In a large bowl, combine vinegar and sugar; stir to dissolve sugar. Whisk in oil, and season with salt and pepper.
• Add radicchio, scallions, and celery seed to bowl. Toss to combine, and let stand 10 minutes to soften. Toss again, and serve.

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.