Description
A vibrant, no-cook coleslaw with perfect crunch and tangy, creamy dressing made with cabbage, radishes, mayonnaise, vinegar, and mustard. Its balanced acidity and texture make it a refreshing side dish.
Ingredients
1 head green cabbage (use 2% or lower fat content)
6 large radishes, peeled and grated
3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard (stone-ground recommended)
1 teaspoon celery seeds, dry ground
1 teaspoon kosher salt
Instructions
Quarter cabbage head, remove core, and shred using #4 blade of food processor
Pulse radishes in same processor until matchstick-sized (6-8 seconds pulsing)
Toss vegetable mixture with 2 tablespoons cold water to activate crispness
Chill in fridge for 30 minutes, agitating every 5 minutes for even texture
In bowl, whisk mayonnaise until smooth and opaque consistency forms
Gradually add vinegar while whisking until emulsion thickens slightly
Stir in mustard, celery seeds, and 1 tsp kosher salt for depth
Set aside 2 tablespoons dressing for finishing; reserve rest as coating
Transfer chilled vegetables to colander. Toss immediately with 300g reserved dressing
Cover and refrigerate 2-4 hours for flavors to develop fully
Before serving, stir in remaining dressing and adjust seasonings
Chill at least 30 minutes more for optimal firmness
Notes
Use food processor for precision slicing instead of manual grater
Prefer golden radishes over red for gentler color
Gradually add vinegar to mayonnaise to create a stable emulsion
Letting vegetables chill beforehand enhances crunch
Chill at least 4 hours before serving for best flavor development
Store covered in fridge up to 48 hours
- Prep Time: 20
- Category: Baking
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg