Radish Cabbage and Yogurt Deli Coleslaw
Radish gives this slaw a peppery snap, while yogurt keeps the dressing light, cool and tangy. It’s particularly useful with spicy barbecue food, especially chicken, lamb and pork chops, when the plate needs a cleaner side that still feels creamy and substantial.
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.
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.
Nutrition
Calories: 89kcalCarbohydrates: 6gProtein: 3gFat: 6gSaturated Fat: 1.2gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 1.8gCholesterol: 5mgSodium: 301mgPotassium: 248mgFiber: 2.5gSugar: 4gVitamin A: 1760IUCalcium: 78mgIron: 0.7mg
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