Coleslaw is something I only really knew one version of growing up, which is what my grandparents and mum made. It was pretty nice, with a fairly light mayo dressing, caraway and apple in there, but not something I would go out of my way to have all that much. As an adult and I had ready-made versions I realized how much I really didn’t like when hid any flavor there might have been in a ton of mayo, so I ate it even less. That was until I discovered non-mayo variations on the coleslaw-theme, as I have made here.
I call this rainbow coleslaw although I appreciate it’s more like half of a rainbow. I considered adding a few herbs to make it a bit more colorful, but given we were going to be having it with some Southern US foods, I decided it would be better to keep it simple flavor-wise and not confuse things with some cilantro, as I was tempted to do. The result certainly works well and is a delicious and easy slaw. I used watermelon radish in here, partly as I happened to have some, but it also has a great flavor and color that works well. They are a bit milder than regular radishes and as you can see, look a little like a watermelon when cut open (hence the name). If you can’t find any, then regular radishes would be fine, but I would probably use a little less as they are sharper in flavor.
The only real work involved in this is chopping the vegetables, as with any coleslaw, but I have made things a bit easier by coarsely grating most of it rather than cutting in julienne pieces. If you have a food processor with a grating attachment, that means you can have it all done in a minute or two. The dressing is also really simple but with lots of flavor.
We had this coleslaw with this great cornbread recipe that I found, baked sweet potato and some slow-cooked pork in BBQ sauce, but really it would go with a whole range of dishes. I think it is probably best with the dressing put on relatively soon before you eat it so the vegetables stay nice and crisp, but it definitely keeps pretty well too.
This is a simple but delicious twist on the classic coleslaw, but one that is packed with flavor and would be great alongside many meals. Definitely one to add to the list of tasty, quick, versatile and fresh sides. In the meantime, I’m sharing it with all at Fiesta Friday.
A simple mix with a light dressing that goes well with a range of dishes.
- 1/2 cup carrot 1 med-large, coarsely grated
- 1/2 cup watermelon radish 1 small/med, coarsely grated
- 1 cup red cabbage shredded
- 3 tbsp apple cider vinegar
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 1 tsp sugar
Mix together the carrot, radish and red cabbage in a bowl.
In a small dish, mix together the vinegar, lime juice, oil and sugar until blended then pour over the vegetables and toss to coat them all.
Serve soon after making for best crispness.