Cabbage and Radish Slaw
A crisp, refreshing slaw where peppery radishes meet sweet shredded cabbage. Tossed in a creamy, tangy lemon-yogurt dressing, it's the perfect crunchy side for barbecue platters, tacos, or grilled proteins. Ready in 10 minutes with no cooking required.
For 4 servings
- prep
Shred and slice all the vegetables.
1.Shred the green cabbage as thinly as possible and place in the large mixing bowl.2.Julienne or thinly slice the radishes into matchsticks and add to the bowl.3.Grate the carrot using the large holes of a box grater and add to the bowl.4.Thinly slice the green onions and add to the bowl. - mix
Make the creamy lemon dressing.
1.In the small bowl, combine the yogurt, lemon juice, and olive oil.2.Whisk until smooth and fully blended.3.Add the honey, black pepper, and salt. Whisk again to incorporate. - mix
Toss the slaw with the dressing.
1.Pour the dressing over the shredded vegetables in the large bowl.2.Toss well with tongs or two large spoons until every strand is lightly coated. - rest · ~5 min
Let the slaw rest for 5 minutes.
This allows the cabbage and radish to soften slightly and absorb the tangy flavors.
- garnish
Garnish with chopped coriander and serve.
Transfer to a serving bowl, scatter fresh coriander leaves on top, and serve immediately or refrigerate for up to 2 hours.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline slicer to get paper-thin shreds of cabbage for the best texture.
- 2Salt the shredded cabbage lightly and let it sit 5 minutes before dressing to draw out excess moisture.
- 3Pat the radish julienne dry with paper towels to prevent the slaw from becoming watery.
- 4For the creamiest dressing, use Greek yogurt instead of regular plain yogurt.
- 5Let the dressed slaw rest 5–10 minutes to let the flavors meld without wilting the vegetables.
- 6Store leftover slaw in an airtight container in the fridge for up to 2 hours—it will soften but remain tasty.
- 7If serving later, keep the dressing separate and toss just before serving to preserve crunch.
Adapt it for your goals.
Vegan
Replace yogurt with a thick plant-based yogurt (like coconut or soy) and use maple syrup instead of honey for a fully vegan slaw that keeps the creamy tang.
spicySpicy
Add 1–2 teaspoons of sriracha or a pinch of cayenne to the dressing for a kick of heat that complements the peppery radish.
herb forwardHerb-forward
Replace the coriander garnish with fresh dill or mint for a different aromatic profile that works well with grilled fish.
crunchyCrunchy
Fold in ¼ cup toasted sunflower seeds or chopped roasted peanuts for extra texture and nutty flavor.
Why this is on our healthy list.
Rich in Vitamin C
Cabbage and radish are both excellent sources of immune-supporting vitamin C, and the fresh lemon juice adds even more.
Gut-Friendly Probiotics
Plain yogurt provides live probiotics that support digestive health, especially when served raw and uncooked.
Low-Calorie Crunch
This slaw is naturally low in calories and high in water content, making it a satisfying side that aids hydration.
Good Source of Fiber
Green cabbage and carrot supply dietary fiber that promotes satiety and healthy digestion.
Frequently asked questions
Yes, but keep the dressing separate until just before serving. Shred the vegetables and store them in an airtight container in the fridge for up to 24 hours, then toss with dressing and let rest 5 minutes.
