When the garden gives you cabbage, kale, radishes and fresh herbs, a generous bowl of creamy garden coleslaw is one of the easiest and most useful dishes you can make. This creamy garden coleslaw with kale and radish is crisp, colorful and full of fresh flavor. It works beautifully as a simple side dish for family dinners, holiday meals, picnics, barbecues or quick weekday lunches.
You do not need to grow your own vegetables to enjoy this recipe. Fresh store-bought cabbage, kale and radishes will work perfectly well. The key is to slice the vegetables thinly so every bite is crunchy, tender and coated evenly in the creamy dressing. The combination of green cabbage, leafy kale, peppery radish, scallions and cilantro gives this coleslaw a lively garden taste, while the dressing adds tang, richness, sweetness and a little sharpness from Dijon mustard.
This coleslaw is creamy, tangy, crunchy, salty and lightly sweet all at once. It pairs well with fried chicken, roast turkey, grilled cheese sandwiches, vegan chili and many other comforting mains. It is also a refreshing side for Thanksgiving because it balances heavier dishes with fresh crunch and bright acidity. If your table needs something cool, crisp and vibrant, this kale and radish coleslaw is a dependable choice.
A Japanese mandoline makes quick work of the preparation because it can shred cabbage finely and slice radishes very thinly. However, it is also an extremely sharp tool, so use it carefully and protect your hands. If you do not have a mandoline, a food processor or a sharp knife will still do the job. The goal is simply to create fine, even slices that are easy to toss with the dressing.
This creamy coleslaw recipe can be prepared ahead of time. For the best texture, slice the vegetables and whisk the dressing separately, then combine everything shortly before serving. This keeps the cabbage and kale crisp while still giving you the convenience of advance preparation.
One of the best things about this garden coleslaw recipe is how adaptable it is. If you do not have kale, you can leave it out. If radishes are not available, the salad will still be delicious. If you have kohlrabi, it can be used as a crunchy alternative. Prefer parsley instead of cilantro? Use it. This is a flexible cabbage slaw that can be adjusted to match what you have in your kitchen or garden.
The dressing is just as flexible. If you like a sweeter coleslaw, add a little more honey. If you prefer a sharper and tangier dressing, increase the lemon juice or vinegar slightly. Greek yogurt can be used instead of sour cream if that is what you have on hand. For a vegan version, you may substitute coconut milk for the sour cream, use vegan mayonnaise and replace the honey with agave syrup, though that version has not been tested here.
Creamy Garden Coleslaw with Kale and Radish
Ingredients
- 1 medium green cabbage – about 6 to 8 cups, shredded
- 1 bunch kale – about 3 cups, shredded
- 1 bunch radishes – about 10 radishes, thinly sliced
- 3 green onions or scallions – thinly sliced
- 1 handful cilantro – about 4 tbsp, chopped
Dressing
- ½ cup sour cream – Greek yogurt is a suitable substitute
- ½ cup mayonnaise
- 1 lemon, juiced – about 4 tbsp
- 2 tbsp apple cider vinegar – red wine vinegar is a suitable substitute
- 2 tbsp Dijon mustard – grainy or smooth both work well
- 1 tbsp honey – agave syrup is a suitable substitute
- Salt and pepper to taste
Garnish
- 3 tbsp pepitas or pumpkin seeds
- Cilantro leaves
Instructions
Prep vegetables
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Using a food processor, mandoline or sharp knife, thinly slice the cabbage and place it in a large mixing bowl.
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Strip the kale leaves from the stems and chop the leaves finely. Washing the kale after chopping can help reduce some bitterness and make it more pleasant to eat. Add the chopped kale to the bowl.
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Thinly slice the radishes and scallions, then add them to the bowl with the chopped cilantro.
Make dressing
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Add the sour cream, mayonnaise, lemon juice, apple cider vinegar, Dijon mustard, honey, salt and pepper to a small bowl. Whisk vigorously until smooth and creamy. Taste and adjust the seasoning as needed.
Mix and plate coleslaw
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Pour the dressing over the sliced vegetables and toss until everything is evenly coated. Taste again and adjust with more salt, pepper, lemon juice, vinegar or honey if desired.
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Transfer the coleslaw to a serving dish and garnish with pepitas and extra cilantro leaves before serving.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
Like this recipe? Rate and comment below!Let us know what you think of this creamy garden coleslaw with kale and radish. It is a fresh, adaptable side dish that brings crunch, color and balance to the table.