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A bowl of coleslaw with cabbage, carrots, and pickled radish.

Pickled Radish Slaw

Angie Zoobkoff
This crunchy, tangy coleslaw is a fresh salad that's perfect for picnics and potlucks, and is also an amazing way to use your pickled radish.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 95 kcal

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.

Nutrition

Serving: 1 portionCalories: 95kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gFiber: 2gSugar: 5g
Keyword ways to use pickled radish
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