When the grill has been throwing out spicy chicken, peppery sausages or sticky pork, I often want a coleslaw that feels colder, cleaner and a bit more bracing. That’s exactly what this radish cabbage and yogurt deli coleslaw does. The radish gives a peppery crunch, the yogurt keeps the dressing light and tangy, and the cabbage gives the whole thing enough body to still feel like a proper barbecue side.
A Lighter Deli Slaw That Still Feels Generous
This one sits in a different place from the richer mayo-led slaws. It’s creamy, though not heavy. The yogurt gives it that chilled deli character without making every bite feel dense. I come back to it when the rest of the plate already has enough weight. If you want to browse the whole collection, it’s all gathered in my barbecue deli slaw recipe guide.
Radish Brings Crunch with a Little Attitude
I like radish in slaw because it adds more than colour and texture. It has a crisp, peppery snap that cuts through fatty barbecue beautifully, especially when the meat has a sweet glaze or sticky sauce. This bowl lands in a cooler place than pickle chive onion slaw relish, and it feels much cleaner and more restrained than sweetcorn mayo slaw with scallion.
The One I Reach for with Spicy Chicken and Grilled Pork
I make this most often with grilled chicken thighs, harissa-style skewers, pork chops and barbecue sausages. It’s also very handy tucked into wraps or served beside flatbreads, where the yogurt dressing can cool things down without muting the food. If I want a citrusy herbal slaw instead, lemony fennel deli cabbage slaw is a good move. When I want more nutty depth, sesame peanut cabbage slaw crunch goes the other way.
Ingredients for 4 People
- 380 g white cabbage, finely shredded
- 120 g radishes, thinly sliced
- 1 small carrot, 80 g, grated
- 2 spring onions, 25 g, finely sliced
- 90 g thick Greek yogurt
- 30 g mayonnaise
- 1 tbsp lemon juice, 15 ml
- 2 tsp white wine vinegar, 10 ml
- 1 tsp Dijon mustard, 5 g
- 1 tsp honey, 7 g
- 1/2 tsp fine sea salt, 3 g
- 1/2 tsp black pepper, 1 g
- 1 tbsp chopped dill or chives, 4 g
Ingredient Notes
Radishes need slicing thinly so they weave through the cabbage rather than dominate the bowl. Thick coins can feel a bit blunt and raw, while thin slices keep their crunch and let the peppery flavour spread more evenly. I like standard red radishes here, though French breakfast radishes work well too if that’s what I’ve got.
The yogurt should be thick, not runny. A loose natural yogurt can water down the dressing too quickly, especially once the cabbage starts giving off moisture. I still use a little mayonnaise because it rounds the texture and stops the dressing feeling too austere. The small amount is enough to give it that deli-style body without dragging the slaw into a heavier place.
Equipment Needed
You’ll need a sharp knife or mandoline for the radishes, a grater for the carrot and a large mixing bowl for the finished slaw. Radishes slice best when they’re cold and firm, so I often keep them in the fridge right up until prep time. If you’re using a mandoline, take your time. Radishes are small and slippery, which is not ideal if you’re rushing.
A smaller bowl for whisking the dressing is useful, along with measuring spoons and a board with enough room for tidy knife work. This isn’t a fussy recipe, though neat prep really does help. Thin slices and fine shreds make the whole bowl feel more polished and easier to eat beside barbecue.
Instructions
Step 1, Prepare the cabbage and radishes
Finely shred the white cabbage and add it to a large mixing bowl. Thinly slice the radishes and add them to the bowl along with the grated carrot and sliced spring onions.
Step 2, Mix the yogurt dressing
In a separate bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, white wine vinegar, Dijon mustard, honey, sea salt and black pepper until smooth.
Step 3, Combine the slaw
Pour the dressing over the cabbage mixture and toss thoroughly until the vegetables are evenly coated.
Step 4, Add the herbs
Stir through the chopped dill or chives, keeping a tiny pinch back for serving if you like.
Step 5, Rest and chill
Leave the slaw for 10 minutes, then refrigerate for 20 to 30 minutes. This gives the cabbage time to soften slightly while keeping the radishes crisp.
Step 6, Taste and serve
Taste before serving and adjust if needed with a touch more lemon juice or salt. Serve cold with barbecue.
Cooking Technique Notes for Radish Cabbage and Yogurt Deli Coleslaw
This slaw depends on keeping the radish sharp and crisp while letting the cabbage soften just enough to feel settled. That balance is why I don’t make it too far ahead. A short chill is perfect. The dressing clings, the radish keeps its snap and the yogurt stays fresh tasting. Leave it too long and the radish loses some of its edge, while the yogurt dressing can loosen more than I want.
Yogurt-based slaws need a slightly different hand from heavier mayo versions. They benefit from enough seasoning up front because chilled yogurt can mute flavour. I always taste the dressing before it hits the vegetables, then again after the slaw has rested. That second taste matters, especially with lemon and salt, because the cabbage can soften the overall flavour surprisingly quickly.
What to Serve with This Recipe
Radish cabbage and yogurt deli coleslaw is particularly good with spicy barbecue chicken, grilled pork chops, lamb skewers and sausages. It cools things down without becoming bland, which is useful when the grill menu is full of spice rubs and smoky crusts. I also like it beside grilled halloumi and flatbreads when the table needs a cold crunchy element.
On a mixed spread, this slaw plays nicely with charred corn, warm pittas, grilled peppers and smoky chicken wings. It brings a cleaner, sharper note than richer sides and helps stop the whole meal from feeling weighed down. The radish gives the bowl a little spark, which is handy when everything else on the plate is deep, smoky and dark.
FAQ
Can I use yogurt instead of mayonnaise in coleslaw?
Yes, and it works very well when you want a lighter, tangier slaw. I still like adding a small amount of mayonnaise for body, though you can leave it out if you prefer.
Are radishes good in coleslaw?
Yes, they add crisp texture and a peppery bite that cuts through rich barbecue food very nicely.
Can I make radish coleslaw in advance?
Yes, though it’s best made on the day. A short chill of 30 minutes to a couple of hours gives the nicest texture.
What meats go with yogurt coleslaw?
It works especially well with spicy chicken, grilled pork, lamb skewers and sausages. It’s also very good with flatbreads and wraps.
Why does yogurt coleslaw get watery?
Vegetables release moisture as they sit, and thinner yogurts can loosen quickly. Using thick yogurt and not over-resting the slaw helps a lot.
Can I leave out the radish?
Vegetables release moisture as they sit, and thinner yogurts can loosen quickly. Using thick yogurt and not over-resting the slaw helps a lot.
Tips for Success with Radish Cabbage and Yogurt Deli Coleslaw
For the best radish cabbage and yogurt deli coleslaw, keep the radishes cold and slice them thinly. That sounds simple, though it changes the whole bowl. Cold radishes stay snappy in the dressing, and thin slices make the peppery flavour feel lively rather than aggressive. I also like to season the cabbage properly because yogurt alone can make a slaw taste a touch flat if the salt is too shy.
It’s also worth being careful with resting time. This isn’t one of those slaws that improves endlessly in the fridge. It wants enough time for the dressing to settle, though not so long that the radish fades and the yogurt turns loose. I think the sweet spot is usually between 30 minutes and 2 hours after mixing.
Recipe Variation Suggestions
For a greener version, add 60 g finely sliced cucumber, squeezed dry, or a handful of chopped parsley. Cucumber makes the slaw even cooler and more refreshing, which I like with spicy chicken or lamb. Parsley keeps it a bit more savoury and is especially nice with pork or sausages.
For a richer variation, add 40 g crumbled feta or a tablespoon of toasted sunflower seeds. Feta brings salt and creaminess, which works beautifully with grilled lamb. Sunflower seeds add a nuttier crunch without changing the fresh, clean profile too much.
How to Store Radish Cabbage and Yogurt Deli Coleslaw
Radish cabbage and yogurt deli coleslaw is best eaten on the day it’s made, though it will keep in the fridge for up to 24 hours in an airtight container. By the next day the radishes soften and the dressing loosens, though the flavour is still decent.
Health Benefits and Dietary Alternatives
This slaw brings fibre from cabbage and radish, plus protein and calcium from the yogurt. It feels lighter than richer deli slaws, which makes it useful when the barbecue food itself is already quite indulgent. Radishes also add a peppery freshness that helps wake up heavier plates.
For a fully mayo-free version, replace the mayonnaise with extra thick yogurt. For dairy-free eating, use a thick plant-based yogurt and a vegan mayo. If you want a lower-sugar bowl, leave out the honey. The lemon and mustard still keep the flavour lively.
Radish Cabbage and Yogurt Deli Coleslaw
Ingredients
- 380 g white cabbage finely shredded
- 120 g radishes thinly sliced
- 1 small carrot grated
- 2 spring onions finely sliced
- 90 g Greek yogurt thick
- 30 g mayonnaise
- 1 tbsp lemon juice
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp fine sea salt
- ½ tsp black pepper
- 1 tbsp chopped dill or chives
Instructions
Prepare the cabbage and radishes
- Finely shred the white cabbage and add it to a large mixing bowl. Thinly slice the radishes and add them to the bowl along with the grated carrot and sliced spring onions.
Mix the yogurt dressing
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, white wine vinegar, Dijon mustard, honey, sea salt and black pepper until smooth.
Combine the slaw
- Pour the dressing over the cabbage mixture and toss thoroughly until the vegetables are evenly coated.
Add the herbs
- Stir through the chopped dill or chives, keeping a tiny pinch back for serving if you like.
Rest and chill
- Leave the slaw for 10 minutes, then refrigerate for 20 to 30 minutes. This gives the cabbage time to soften slightly while keeping the radishes crisp.
Taste and serve
- Taste before serving and adjust if needed with a touch more lemon juice or salt. Serve cold with barbecue.