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 :)
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 Cole Slaw (with Radish MiniSticks!)
Ingredients
- 3 cups chopped coleslaw, (1 10-oz bag)
- 1 - 4-oz bag "Radish MiniSticks”, available at WalMart
- 1/3 cup green onions, chopped
- 1/3 cup cilantro, fresh, chopped
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons ginger, fresh, peeled and minced
- 1 teaspoon lime juice, fresh
- 1 dash red bell pepper
- sesame seeds, toasted (optional, for garnish)
Instructions
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In a large bowl toss together the cole slaw, radish ministicks, green onions, and cilantro. Set aside.
-
In a countertop blender (or using a handheld immersion blender) puree together the soy sauce, honey, vinegar, oil, ginger, lime juice and red pepper.
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Pour the dressing over the coleslaw mixture and combine until evenly coated. Garnish with toasted sesame seeds (if desired) and serve.
Recipe Notes
We recommend organic ingredients when feasible.
Thank you Dandy for introducing me to your product and for sponsoring this post!
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
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Melanie @ carmelmoments.com
August 2, 2013 at 2:23 pmMy hubby loves Asian coleslaw. I love the fact that’s REAL. Definitely giving this a try.
Danielle
August 2, 2013 at 3:20 pmThis looks great! Do you have a recipe for a real food vinegar sauce to make this in a non-Asian variety?
Assistant to 100 Days (Amy)
August 6, 2013 at 3:03 pmHi Danielle. This is the only coleslaw recipe we have at this time. :) ~Amy
Anne
August 2, 2013 at 3:24 pmI do like the convenience of precut veggies and bagged salads, but I worry that the washing process that they undergo may use chemicals I’d prefer to steer clear of. Do you know?
Lisa
August 2, 2013 at 3:31 pmAnne – I think this post I wrote about bagged baby carrots (and how they are processed) may answer some questions for you: https://www.100daysofrealfood.com/2012/12/11/the-truth-about-baby-carrots/
Rain
August 2, 2013 at 5:59 pmI find pre-cut veggies especially useful for coleslaw and stir fries even. But I’ve often come across articles that say pre-cut veggies lose their nutrients pretty fast if not used within 8 hours of cutting. So although huge timesavers and great dinner sides, I feel super guilty at times using the pre-cut stuff. Any advice there Lisa? Thanks so much
Assistant to 100 Days (Amy)
August 6, 2013 at 5:40 pmHi Rain. It is true that vegetables lose some nutrients after being cut. That’s true even for the ones you cut at home and store in your fridge. Sometimes, however, convenience in cooking is worth the sacrifice of some vitamin C. :) I get the guilt but it’s okay to enjoy the time savings every once in a while. ~Amy
Mary Beth
August 2, 2013 at 7:04 pmDid you use the broccoli slaw on purpose, or do you think bagged shredded cabbage would work just as well?
Assistant to 100 Days (Amy)
August 6, 2013 at 5:43 pmHi Mary Beth. You could use whichever type you prefer. ~Amy
Melissa
August 2, 2013 at 8:11 pmA note about pre-washed veggies: Wash ithem anyway, organic or regular! I discovered a live cricket in a container of pre-washed, organic baby spinach, and I discovered a dead and moldy fly in a bag of pre-washed organic romaine lettuce. Eww!
Lara Laverne
August 3, 2013 at 12:54 amI make something similar but add fried noodle sticks. Gives a nice textual crunch. Bit like the radish I guess. Great recipe. Great post.
Pamela Salzman
August 3, 2013 at 8:39 amI’m so glad you gave radishes a little attention. They look like there’s nothing going on nutritionally, but they’re actually in the same family as cabbage and quite health supportive. I absolutely love vinegar-based slaws. I will definitely try this maybe with some toasted cashews on top!
Norma @ Allspice and Nutmeg
August 3, 2013 at 1:12 pmThis looks good and fresh. I will try this.
Thanks!
Amber Riggs
August 3, 2013 at 2:30 pmAnother great way to enjoy radish slices is grilled with a little olive oil then use as a topping on your pizza. My boys really like it this way.
Amber Riggs
August 3, 2013 at 2:31 pmPS- I typically do an asparagus, mushroom, radish pizza. Sooo good.
Ginger B
August 3, 2013 at 4:17 pmDo you know if this company uses pesticides? I didn’t see anywhere on thier site that said their food is organic?
Erin CF
August 4, 2013 at 1:50 amDefinitely 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
August 3, 2013 at 9:59 pmHi 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
Assistant to 100 Days (Amy)
August 7, 2013 at 7:03 pmHi Sarah. Have you seen Lisa’s 100 Days on a Budget post? Here you go: https://www.100daysofrealfood.com/100-days-on-a-budget/. Lots of info and reader comments to take in. Best of luck. ~Amy
Amy B.
August 4, 2013 at 12:24 pmMy 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.
Debra
August 5, 2013 at 12:51 pmTamari sauce is a great substitute for soy, and it’s gluten free.
Beth
August 8, 2013 at 11:33 amTry Braggs liquid aminos
Nichole V
March 8, 2015 at 9:03 pmCoconut aminos would work well also.
carole
August 5, 2013 at 9:41 amPerfect 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
August 5, 2013 at 1:29 pmIs 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
August 6, 2013 at 1:27 amI 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
August 20, 2013 at 11:46 amI 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
August 6, 2013 at 10:11 amJust 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
August 11, 2013 at 9:04 amBecca, 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
August 22, 2013 at 12:30 pmNEVER 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
December 11, 2013 at 11:30 amI 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
February 26, 2014 at 12:44 pmYay, 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!
Nichole V
March 8, 2015 at 9:12 pmWe made this as a side to your sloppy joe recipe and it was perfect.
Lorraine
March 18, 2015 at 6:19 pmMay I ask what brand of Soy Sauce you use?? We love Spy Sauce but I couldn’t find one that fit the rules (less than five ingredients, all names I could read))?? Thanks for your help…your blog has really helped my family eat healthier & be more aware of what we are putting into our bodies! :)
Amy Taylor (comment moderator)
March 23, 2015 at 7:17 amHi Lorraine. Look for an organic Tamari soy sauce.
Laura
April 14, 2015 at 10:54 amThis would go really well as a side to your Asian Lettuce Wraps recipe in your 100 Days of Real Food book!
Jenny
January 26, 2016 at 2:06 amI love Pulled Pork and want a creamy mayo recipe that fits that rules that I can use to make a creamy coleslaw! Any ideas anyone?
Thanks
Amy Taylor (comment moderator)
January 28, 2016 at 9:32 pmHi Jenny. This Asian cole slaw is Lisa’s recipe: https://www.100daysofrealfood.com/?s=asian+slaw. For a creamy version, I really like this recipe: http://www.thesimplemoms.com/2012/07/a-simple-real-food-recipe-coleslaw.html.