Pickled Radish Slaw
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This pickled radish slaw is an excellent way to make use of your homemade quick pickled radish, as well as the pickling liquid. This fresh and crunchy coleslaw is perfect for picnics, cookouts, potlucks, and more.
Recipe at a Glance: Pickled Radish Slaw
- Details
- This easy radish coleslaw recipe is a great way to put your quick pickled radishes to use. It’s simple to make and ready in just 10 minutes.
- You can make the salad an hour or two in advance, making it perfect for packing along to picnics and potlucks.
Although quick pickled radish slices are fantastic simple snacked on from the jar, it’s nice to have some other ways to put them to use, particularly since their unique flavor and pretty color are perfect for showing off. They stand up beautifully in a simple coleslaw, with the radish slices adding crunch and color to a mix of cabbage, carrot, and green onion. The pickling liquid also gets put to use here, standing in as the base of the dressing.
Ingredients & Substitutions
- Cabbage–You’ll need a small cabbage or half of a large cabbage to make 5 cups of shredded cabbage. Remove any wilted or scarred outer layers before shredding.
- Pickled radish–You’ll use both the slices of pickled radish in the slaw, as well as the pickle liquid in the dressing to add a pop of color and flavor.
- Olive oil–You can substitute a different neutral-flavored vegetable oil, if you prefer.
How to Make Pickled Radish Coleslaw
- Combine the cabbage, carrots, green onion, and pickled radish in a large bowl.
2. Mix the oil, pickle juice, honey, Dijon mustard, and celery seed in a jar and shake to combine. Season with salt and pepper. Pour the dressing over the salad and mix well.
Make-Ahead & Storage Instructions
This radish coleslaw recipe benefits from being made an hour or so before serving, but not too much more than that or it can become soggy. Store your salad in a sealed container or covered bowl in the fridge until you’re ready to serve. Leftovers can be stored in a sealed container for up to 1 day.
Tips & Troubleshooting
- Use a mandoline to make quick work of shredding your cabbage and carrots.
- Use caution when seasoning your dressing as the pickle liquid will add plenty of salt to the dressing.
- This recipe is suitable for gluten-free and dairy-free diets.
Pickled Radish Slaw
Ingredients
- 5 cups shredded green cabbage
- 2 large carrots shredded
- 2 green onions thinly sliced
- ⅓ cup pickled radish plus 3 tablespoons liquid from the jar
- 3 tablespoons olive oil
- 1 ½ teaspoons honey
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon celery seed
- Salt and freshly ground black pepper
Instructions
- In a large serving bowl, combine the cabbage, carrots, green onion, and pickled radish and mix well.
- In a small lidded jar, combine the pickle liquid, oil, honey, Dijon mustard, and celery seed. Shake to combine. Season the dressing to taste with salt and pepper.
- Pour the dressing over the slaw and toss to combine. Cover and refrigerate until you're ready to serve.
Notes
- Easy shredding–Use a mandoline to make quick work of shredding your cabbage and carrots.
- Season with care–Use caution when seasoning your dressing as the pickle liquid will add plenty of salt to the dressing.
- Dietary–This recipe is suitable for gluten-free and dairy-free diets.
