A Zesty Twist: Carol’s Radish Coleslaw

There are some dishes that, with a single bite, transport you back in time. For me, coleslaw is one of those. It’s the quintessential sidekick to barbecue, the comforting crunch at a summer picnic, and the perfect partner for a stack of baked beans on a Saturday night. My friend Carol, a woman whose kitchen is a haven of deliciousness and generosity, shared this particular recipe with me years ago, and it quickly became a staple. What sets Carol’s coleslaw apart is its surprising, invigorating zest. It’s not just about the creamy dressing and crisp vegetables; it’s the subtle, peppery bite of radishes that elevates it from ordinary to extraordinary. This coleslaw has a delightful little kick, a brightness that cuts through richer flavors and always leaves you reaching for another forkful.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes (plus 2 hours for resting)
• Servings: 10
• Yield: Approximately 6 cups
• Dietary Type: Vegetarian

Ingredients

To create this vibrant and refreshing coleslaw, you’ll need these simple, wholesome ingredients:

• 4 cups cabbage, shredded fine (Carol suggests using a mix of green and red cabbage for visual appeal and a slightly different flavor profile, and I wholeheartedly agree!)
• 1 cup carrot, shredded
• 10 medium radishes, shredded
• 1/2 cup sugar
• 1 teaspoon salt
• 1 tablespoon malt vinegar
• 1 cup mayonnaise

Equipment Needed

While this recipe is blessedly straightforward, a few essential tools will make the process smoother:

• A large mixing bowl
• A sharp knife and cutting board (or a food processor with a shredding attachment)
• A grater (for the radishes and carrots, if not using a food processor)
• Measuring cups and spoons
• A serving spoon or tongs

Instructions

The beauty of Carol’s Radish Coleslaw lies in its simplicity and the magical transformation that happens as the vegetables rest. Follow these steps for a truly outstanding side dish.

1. Begin by preparing your vegetables. Shred the cabbage as finely as possible. You want delicate strands that will absorb the dressing beautifully. If you’re using a food processor, a mandoline attachment works wonders here.
2. Next, shred the carrot. Again, aim for fine shreds.
3. Now for the star of the show: shred the radishes. Don’t be shy with them; their peppery bite is what makes this coleslaw so unique.
4. In your large mixing bowl, combine the shredded cabbage, shredded carrot, and shredded radishes.
5. To this vegetable mixture, add the sugar and salt. Toss everything together thoroughly, ensuring the sugar and salt are evenly distributed amongst the vegetables.
6. Now, this is a crucial step that allows the magic to happen: let the mixture set for two hours or longer. This resting period is essential for drawing out the natural juices from the vegetables.
7. During this resting time, it’s beneficial to turn the mixture over a couple of times. This gentle turning helps to ensure even leaching of juices and prevents any one section from becoming waterlogged. You’ll notice the vegetables start to soften slightly and a good amount of liquid will accumulate at the bottom of the bowl.
8. After the resting period, it’s time to drain the liquid from the bowl. Carefully tilt the bowl and pour off all the accumulated liquid. You want to remove as much excess moisture as possible to prevent a watery coleslaw.
9. To the drained, tenderized vegetables, add the remaining ingredients: the malt vinegar and the mayonnaise.
10. Toss everything together gently but thoroughly. Ensure that every strand of vegetable is coated in the creamy dressing.
11. Your coleslaw is now ready to serve. It’s best served chilled, allowing the flavors to meld further.
12. Alternatively, this may be chilled and served the next day. In fact, I often find the flavors are even more developed and harmonious after a night in the refrigerator.

Expert Tips & Tricks

As a chef, I’m always looking for ways to enhance a dish, even a simple one. Here are a few insights for making Carol’s Radish Coleslaw truly exceptional:

• The Cabbage Cut is Key: While “shredded fine” is the instruction, aim for consistency. If using a knife, try to get strands as uniform as possible. A mandoline can be a game-changer here, but exercise caution!
• Radish Choice: For the best peppery kick, choose fresh, firm radishes. If you find radishes are a bit too mild, you can add a touch more. Conversely, if you prefer a gentler flavor, you can reduce the quantity slightly.
• Draining is Vital: Don’t rush the draining process. Getting rid of that excess liquid is the secret to a coleslaw that holds its creamy texture without becoming watery.
• The “Leaching” Power: The two-hour (or longer) rest isn’t just about drawing out liquid; it also tenderizes the cabbage, making it more palatable and allowing it to absorb the dressing more effectively.
• Mayo Matters: Use a good quality, full-fat mayonnaise. It provides the best creamy base and richness. If you prefer a tangier dressing, you can use a mix of mayonnaise and a lighter sour cream or Greek yogurt, but this will alter the classic profile.
• Vinegar Varieties: While malt vinegar is specified and imparts a wonderful depth, if you can’t find it, apple cider vinegar is a decent substitute, though it will offer a brighter, fruitier acidity.

Serving & Storage Suggestions

This Radish Coleslaw is incredibly versatile. It’s a champion at picnics and potlucks, where its bright flavors are always a welcome contrast to grilled meats and heavier sides. It’s also a fantastic companion to baked beans, as Carol suggests, or alongside fried chicken, pulled pork sandwiches, or even a simple burger.

When serving, give it one final toss to ensure all the components are well-mixed. You can garnish with a few extra thinly sliced radishes or a sprinkle of fresh chives for an added visual flourish.

For storage, keep any leftovers in an airtight container in the refrigerator. The coleslaw will keep well for 3 to 4 days. The flavors will continue to meld and develop, often making it even more delicious on the second and third day. It does not freeze well, as the mayonnaise and vegetables will separate.

Nutritional Information

While precise nutritional values can vary based on ingredient brands and exact measurements, here’s an approximate breakdown per serving (assuming 10 servings):

Nutrient	Amount per Serving	% Daily Value (approx.)
Calories	180 kcal	9%
Total Fat	12g	15%
Saturated Fat	2g	10%
Cholesterol	10mg	3%
Sodium	450mg	20%
Total Carbohydrate	15g	5%
Dietary Fiber	1.5g	5%
Sugars	12g	24%
Protein	1g	2%

Note: These are estimated values and can vary.

Variations & Substitutions

While Carol’s recipe is perfection as is, here are a few ideas for playful variations:

• Spicy Kick: For an even more pronounced heat, add a finely minced jalapeño pepper (seeds and membrane removed for less heat, left in for more) along with the radishes.
• Herbal Notes: A handful of finely chopped fresh dill or parsley can add another layer of freshness and complexity.
• Tangier Dressing: If you prefer a more acidic dressing, you can substitute some of the mayonnaise with plain Greek yogurt or sour cream. Adjust to your taste, but remember this will change the texture slightly.
• Sweetness Adjustment: The sugar level can be adjusted to your preference. If your radishes are particularly sweet or you prefer a less sweet slaw, you can reduce the sugar slightly.

FAQs

Q: Can I make this coleslaw ahead of time?
A: Yes, absolutely! In fact, it’s often better when made a few hours or even a day ahead, as the flavors have more time to meld. Ensure it’s stored properly in the refrigerator.

Q: What kind of cabbage should I use?
A: Green cabbage is the standard, but using a mix of green and red cabbage, as Carol suggests, adds a beautiful visual appeal and a slightly varied texture and flavor.

Q: My coleslaw seems watery. What did I do wrong?
A: The most common reason for watery coleslaw is not draining the vegetables sufficiently after the resting period. Make sure to tilt the bowl and pour off all the accumulated liquid.

Q: Can I add other vegetables to this coleslaw?
A: While this recipe is designed for its specific balance, you could experiment with adding finely shredded celery or bell peppers if you wish, but it will change the character of the dish.

Q: How long will the coleslaw last in the refrigerator?
A: Stored in an airtight container, Carol’s Radish Coleslaw will typically stay fresh and delicious for 3 to 4 days.

Final Thoughts

Carol’s Radish Coleslaw is more than just a side dish; it’s a testament to how simple ingredients, prepared with a little patience and a touch of inspiration, can create something truly memorable. The bright, peppery notes from the radishes cut through the creamy dressing, offering a refreshing counterpoint to rich and savory meals. I encourage you to give this recipe a try, especially if you’re looking for something a little different. I’m certain it will become a cherished recipe in your collection, just as it has in mine. Don’t hesitate to share your culinary adventures and any delightful variations you discover!