Mango-Radish Coleslaw

Serves: 10

A few surprising ingredient swaps turn classic Green Cabbage Coleslaw into a brand new dish!

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2 pounds green cabbage, cored and shredded
salt and pepper
ice water
2/3 cup mayonnaise
fresh lemon juice
1 clove garlic, grated
1 teaspoon dijon mustard
1 carrot, grated (1/2 cup)
1 handful chopped fresh parsley
1 diced mango
1 cup sliced small radish


In a large bowl, toss the cabbage with 1 tbsp. salt. Cover with ice water; refrigerate for 1 hour.

Meanwhile, in a small skillet, lightly toast the caraway seeds over low heat until fragrant, about 3 minutes. In a bowl, whisk together the mayonnaise, vinegar, garlic, mustard and 1/2 tsp. pepper.

Drain the chilled cabbage well, then squeeze in a kitchen towel to absorb any excess moisture (or spin dry in a salad spinner); return it to the large bowl. Stir in the carrots and toasted caraway seeds. Add the dressing and stir well.

Add 1 diced mango and 1 cup sliced small radish to the prepared green cabbage.


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