Coleslaw recipe with radishes and herbs. A twist on the classic coleslaw.
Salads are great, especially when they are the second, or third fiddle to a good piece of meat. And coleslaw really needs some protein. You just can’t have it with some bread, or on its own.
There are tons of coleslaw recipes out there, and I’m not even sure that someone hasn’t thought about this combination before, but anyway, here it is.
- 1 small cabbage
- 1 medium onion (white or red)
- 7-8 radishes
- 2 medium carrots
- salt & pepper
- mayonnaise and mustard
- thyme, oregano, parsley
Grate the onion (on the large side of the grater) and the radishes. Place them in a kitchen towel (textile) and squeeze the excess liquid from the onions and radishes.
You can also use your hands, but some of the veg will escape through the fingers…Grate the carrots the same way, they don’t need any squeezing.
Shred the cabbage as fine as you can. The sharpest the knife the better. Or, if you have a mandolin slicer, even better.
Mix all the vegetables together, add a pinch of salt and pepper (not too much) and leave to stand for 20-30 minutes.
Now it’s just the case of putting this salad together. Use the mayo (use as much as you like) and the mustard (same here, mild or hot) and finely chop all the herbs.
Mix everything very well and season once more (if needed) with salt and pepper. Serve. In my case under a kangaroo meat burger and some German sausages. Awesome coleslaw recipe.