Recipe: Asian Coleslaw (with Radish MiniSticks!)

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asian coleslaw

Like most people who often cook from scratch, I have gotten used to peeling and chopping all my own vegetables, making my own dough, and – not to be overlooked – doing lots of dishes! So when I recently decided I’d like to try making a “real food” coleslaw dish, I looked at the green and purple cabbages in the produce section of the supermarket and thought 2 heads of cabbage was an awful lot to buy (and chop up) for one small colorful dish of coleslaw. I asked the produce manager if he could cut the cabbages in half for me when he pointed me in the direction of pre-cut, bagged cabbages just for the purpose of making coleslaw – duh! I am so used to not being able to buy “convenience” food anymore that it didn’t even dawn on me to buy these ingredients pre-cut and ready to go. What a time saver (and a more appropriate amount of food)!

So I was equally excited to learn about these Radish MiniSticks (below) from our sponsor Dandy. Let’s face it – radishes can be somewhat cumbersome to clean and chop, and I admit that I would eat a lot more of them if someone were to do all that work for me. So when it comes to making a colorful, nutritious (and easy!) coleslaw dish…feast your eyes on these two right here :)

radish ministicks

And these radishes that are cut into little matchsticks aren’t just limited to coleslaw…they could add a little spice and color to so many dishes! Consider them for green salads, sandwiches, salsas, and more. They come in a resealable bag to help keep them fresh and are starting to appear at some WalMart stores, so be on the look out. Please share your ideas for incorporating these little sticks into recipes below!

So while we are being inventive with adding radishes to our coleslaw why not leave the creamy version behind for something with more of an Asian flair? Today I am excited to share this tangy recipe that incorporates a delicious Asian dressing that would honestly be great on any salad. Enjoy!

asian coleslaw

 

Asian Cole Slaw (with Radish MiniSticks!)
Serves: 5 – 6
 
Ingredients
  • 1 - 10 oz bag chopped coleslaw (about 3 cups)
  • 1 - 4 oz bag “Radish MiniSticks” (available at WalMart)
  • ⅓ cup chopped green onions
  • ⅓ cup chopped fresh cilantro
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons peeled, minced fresh ginger
  • 1 teaspoon fresh lime juice
  • Dash red pepper
  • Optional: Toasted sesame seeds for garnish
Instructions
  1. In a large bowl toss together the cole slaw, radish ministicks, green onions, and cilantro. Set aside.
  2. In a countertop blender (or using a handheld immersion blender) puree together the soy sauce, honey, vinegar, oil, ginger, lime juice and red pepper.
  3. Pour the dressing over the coleslaw mixture and combine until evenly coated. Garnish with toasted sesame seeds (if desired) and serve.


Thank you Dandy for introducing me to your product and for sponsoring this post!

radish ministicks

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31 comments to Recipe: Asian Coleslaw (with Radish MiniSticks!)

  • Ginger B

    Do you know if this company uses pesticides? I didn’t see anywhere on thier site that said their food is organic?

    • Erin CF

      Definitely not organic. Copied from the website itself in the agricultural chemicals portion of “about us”. I don’t know, however, where radishes fall on the spectrum between “dirty dozen” and “clean fifteen”

      ‘Agricultural Chemical Use

      Duda Farm Fresh Foods was an early adopter of integrated pest management practices, which uses beneficial insects to naturally reduce plant pests. Since the 1950s, we have used professional, licensed “scouts” and “pest control advisors” to assist our farmers with the judicious application of agricultural chemicals.

  • Sarah

    Hi Lisa,
    I am trying to feed my family of 5 real foods on a budget and was wondering what your average grocery bill is each week/month? Any tips would be great!!
    Sarah

  • Amy B.

    My youngest son has a soy allergy. I love this slaw recipe, except for the use of soy sauce. Any ideas for substitutions (or could I just take it out and still have a nice flavor)? Thanks.

  • carole

    Perfect timing for this recipe, thanks! I just received 2 little cabbages in my veggie delivery today and was wondering what to do with them!

  • Becca

    Is there an alternative to fresh ginger? Could I use my ginger in my spice cabinet? The idea of peeling and grating ginger is not very appealing! :) Thanks so much!

    • ErinCF

      I wash my ginger and throw it in the freezer. Then when I need it I just grate it off…no peeling!! Frozen ginger grates easily and it keeps a long time in the freezer. Fresh ginger is a flavour I love and I wish I could remember who told me this hint because it is great!!

      • Kris

        I was just going to post that idea about freezing and grating it (I use a very fine grater that I got (on sale) at the kitchen shop and it works great – no chunks of ginger in your teeth :)

  • ljiljana

    Just one more note: pre-cut packaged veggies are usually treated with thing called potato bleach – or they would develop brownish marks all over – try cutting them and leave in the fridge for two days and then check – you will note difference from the ones in shops, yours will surely wilt and go brownish…so, if using pre-cut, make sure to rinse them well if your family is sensitive..But then gain – rinsing something chopped so fine…one would wash away much of its goodness…

  • Maggie

    Becca, have you tried peeling ginger with a spoon? It works like a charm, and made me less afraid of working with it! Now I just buy it, peel it, and whatever is left, I toss in the freezer to save for next time!

  • k. koenig

    NEVER too much cabbage! Take what you have left (chopped fine)- using a glass or nonreactive metal bow to hold veggies (experiament!) Use your favorite recipe for refrigerator veggies- cider vinegar, sea salt, blk. pepper, sweeten with honey to tas, add asian spice mix, pour over slaw& veggies Mix well and spoon into a GLASS jar I use a gallon one. Don”t get carried away w/sweet or salt. You can keep this in your frig for weeks- it won’t last that lokg- LOL When you want stir fry, asian slaw what ever, drain several cups veggies-pour juice back in jar you may want to rinse lightly so vinegar isn’t too strong. YUM good bye expensive precuts, Use your imagination and taste as you go, jicama, brocalli, sweet peppers, onions, celery, cauliflower, kohlrabi, any of your left over asian green. Eat cheap& well

  • Hailey

    I enjoyed this salad a lot. However, the soy sauce was a little overpowering for me. I would cut back the soy perhaps to 2- 1 1/2 TBSP and increase the vinegar. Very refreshing salad. Thanks for sharing! Be Blesssed!

  • Alison

    Yay, it is nut free! Asian recipes tend to have peanut/tree nut something or other which doesn’t work in our household. Excited to try this. Love cole slaw and have been looking for a recipe without mayonnaise. And I love radishes!

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