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A crisp, vibrant, and refreshing slaw that's a perfect alternative to creamy coleslaw. The tangy apple cider vinegar dressing, sharp radishes, and fresh dill create a bright flavor profile that complements any barbecue, picnic, or light meal.
Prepare the Dressing
Combine the Vegetables
Dress and Chill the Slaw
A crisp, vibrant, and refreshing slaw that's a perfect alternative to creamy coleslaw. The tangy apple cider vinegar dressing, sharp radishes, and fresh dill create a bright flavor profile that complements any barbecue, picnic, or light meal.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 181.85 calories per serving with 2.1g of protein, it's a beginner-friendly recipe perfect for side or lunch.
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Finely mince half a jalapeño (seeds removed for less heat) and add it to the vegetable mix for a touch of spice.
Add one thinly sliced Granny Smith apple and 1/4 cup of toasted sunflower or pumpkin seeds for extra crunch and sweetness.
Swap the dill for fresh parsley or cilantro, or use a combination of all three for a more complex herbal flavor.
For a creamier texture, reduce the oil to 2 tablespoons and whisk in 3 tablespoons of Greek yogurt or mayonnaise into the dressing.
Cabbage, carrots, and radishes are all excellent sources of dietary fiber, which promotes regular bowel movements and supports a healthy gut microbiome.
This slaw is loaded with vegetables rich in antioxidants like Vitamin C and beta-carotene, which help protect your cells from damage caused by free radicals.
The high Vitamin C content from the cabbage and radishes plays a crucial role in supporting a strong and healthy immune system.
The use of avocado oil provides healthy monounsaturated fats, and the high fiber content can help manage cholesterol levels, contributing to cardiovascular health.
Each serving of this slaw contains approximately 110-130 calories, making it a light and healthy side dish. The majority of the calories come from the avocado oil in the dressing.
Yes, this slaw is very healthy. It's packed with fiber, vitamins (like Vitamin C and K), and minerals from the fresh vegetables. The vinegar-based dressing is much lighter than traditional creamy coleslaw dressings.
You can prep the components ahead of time. The vegetables can be chopped and stored in an airtight container in the fridge for up to 2 days, and the dressing can be made and stored separately for up to a week. For best results, combine them no more than 2-3 hours before serving to prevent sogginess.
Once dressed, the slaw is best eaten within 24 hours. It will keep for up to 3 days in an airtight container in the refrigerator, but it will lose some of its crispness over time.
Absolutely. While apple cider vinegar provides a classic tangy flavor, you could also use white wine vinegar, red wine vinegar, or even fresh lemon juice for a different kind of acidity.
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