Cabbage and Daikon Coleslaw
Crisp, refreshing, and bursting with flavor, this Cabbage and Daikon Coleslaw is a vibrant twist on the classic slaw recipe. Featuring finely shredded green cabbage, julienned daikon radish, and grated carrot, this dish offers a delightful crunch with every bite. The tangy-sweet dressing, made with creamy mayonnaise, apple cider vinegar, honey, and a hint of Dijon mustard, perfectly complements the fresh vegetables, while a sprinkle of chopped parsley adds a pop of color and herby brightness. Ready in just 15 minutes, this coleslaw is a versatile side dish that pairs wonderfully with barbecues, sandwiches, and tacos. Plus, it’s a make-ahead marvel, as the flavors deepen beautifully after chilling. Perfect for cookouts, picnics, or weeknight meals, this coleslaw will become your go-to for a light, crunchy, and irresistible accompaniment!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 1 cup (julienned or shredded) Daikon radish
- 1 large (grated) Carrot
- 2 tablespoons (chopped) Fresh parsley
- 0.33 cup Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the green cabbage, daikon radish, and carrot thoroughly.
Using a sharp knife or a mandoline slicer, shred the cabbage into thin strips and place it in a large mixing bowl.
Peel the daikon radish and julienne it into thin matchstick-sized pieces (or shred it if preferred). Add the daikon to the bowl with the cabbage.
Grate the carrot using a box grater or a food processor and add it to the mixing bowl.
Chop the fresh parsley finely and sprinkle it over the vegetables in the bowl.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
Pour the dressing over the vegetables in the mixing bowl.
Using tongs or clean hands, toss the mixture until all the vegetables are evenly coated with the dressing.
Adjust seasoning if needed by adding more salt or pepper to taste.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve the coleslaw chilled as a side dish or as a topping for sandwiches and tacos.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 30.3 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
