Best Radish Slaw 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.

CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW

Steps:

• Make the Creamy Carrot-Radish Slaw:
• Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
• Make the Chickpea Salad:
• Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
• Assemble the sandwiches:
• Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
• Do Ahead
• Chickpea salad can be made 2 days ahead. Chill in a resealable container.

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.

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.

SNOW PEA-RADISH SLAW

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

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.

CABBAGE AND RADISH SLAW WITH PEANUT DRESSING

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.

SNOW PEA AND RADISH SLAW

Steps:

• Place vegetables in bowl.
• Mix together the dressing ingredients.
• Pour over vegetables and toss well.
• Serve.

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.

CUCUMBER RADISH SLAW

Steps:

• Peel the cucumbers, halve lengthwise and scrape out the seeds.
• Thinly slice the cucumbers on the diagonal.
• Combine the cucumbers and radishes in a colander; toss together with the sea salt.
• Top the vegetables with a plate that will fit inside the colander and weight the plate with a heavy item to help the veggies drain.
• Drain the vegetables in the sink for about 20 minutes, squeeze them between paper towels to dry, then transfer to a bowl.
• Combine the red onion, cider vinegar, olive oil and sugar.
• Pour over the cucumber and radishes; toss to combine.
• Season with salt and freshly ground pepper to taste and serve immediately.

PEA, RADISH, AND CABBAGE SLAW

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.

WHITE CABBAGE, RADISH, MINT AND CARAWAY SALAD (SLAW)

Steps:

• Finely slice the cabbage and radish. Place in a large bowl.
• Add the torn mint leaves and finely chopped red onion. Set aside.
• In a small bowl, add all of the dressing ingredients. Whisk until smooth.
• Pour the dressing over the salad/ cabbage mixture and gently toss to combine.
• Set the salad aside for at least 5 minutes before serving.

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.

GRILLED-FISH TACOS WITH RADISH-CABBAGE SLAW

Steps:

• Mash garlic and salt into a fine paste using a mortar and pestle (or use the side of a chef's knife), and transfer to a bowl. Stir in cilantro, chili powder, oregano, lime zest, and olive oil. Cut 2 slashes in the skin of each fish fillet. Flip, and rub half the spice mixture onto fish; reserve remaining half.
• Heat a grill pan over medium-high heat. Grill fish, skin side up first, flipping once, until cooked through, about 4 minutes per side.
• Remove skin from fish, and discard. Flake fish into large pieces, discarding any bones. Combine fish with the remaining spice mixture and toss with 2 teaspoons lime juice.
• Toss radishes, cabbage, and scallions in a bowl. Mash avocado in a bowl; stir in 1 tablespoon lime juice.
• Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
• Spread 1/4 mashed avocado onto each tortilla. Top with fish, slaw, and cilantro leaves. Fold tortillas over filling, and serve with lime wedges.

COLLARD GREEN AND RADISH SLAW WITH CRISPY SHALLOTS

Steps:

• Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8-10 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Transfer oil to a small bowl and let cool.
• Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
• DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

RADISH SLAW

Steps:

• In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the coriander, and salt and pepper to taste.

SHREDDED BEET AND RADISH SLAW WITH RICE NOODLES

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.

SPINACH, RADISH SLAW WITH CRISPY CHILES AND PEPITAS

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.

CHICKEN TOSTADAS WITH RADISH SLAW

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.

SRIRACHA TURKEY POCKETS WITH CABBAGE & RADISH SLAW

Steps:

• Sriracha Turkey: Pre-heat over to 400 degrees. Spray a 13x9 baking dish with cooking spray and set aside.
• In a large bowl, whisk together hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
• Working with once piece at a time, place turkey wing drummette in the bowl and coat with sauce (note: the sauce is pretty thick). Place drummette in baking dish and repeat with remaining pieces of turkey. Pour any remaining sauce over the turkey.
• Cover baking dish with with foil. Bake for 35-40 minutes, or until turkey is thoroughly cooked. Allow to cool and shred turkey off the bone.
• Peanut Dressing: Blend ginger, shallots, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth, set aside.
• Cabbage & Radish Slaw: Put cabbage, daikon radish, red radishes, scallions, shredded turkey, and peanuts in a large serving bowl. Pour in peanut dressing and toss thoroughly to combine.
• Cut pita pockets in half and spoon slaw/turkey mixture into pocket and enjoy!!!! OR (instead of mixing turkey in with slaw) Cut pita pockets in half and fill with shredded turkey and place slaw on top. Both ways are excellent!!