Bright & Crunchy Radish Slaw with Lemon Dressing

Fresh, crisp, and full of bright, zesty flavour, this radish coleslaw is a refreshing twist on a classic side. Peppery radishes, crunchy cabbage, and shaved fennel are tossed in a light lemon dressing with a hint of sweetness, creating the perfect balance of sharp and refreshing in every bite. Finished with fresh herbs and a drizzle of olive oil, it’s a vibrant, feel-good dish that pairs beautifully with just about anything.

Ingredients

2 cups mixed cabbage (red and green), thinly sliced

1 small fennel bulb, shaved (fronds reserved)

2 carrots, julienned

4–6 radishes, thinly sliced

Dressing

2–3 tbsp olive oil

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp Dijon mustard (optional)

1 tsp honey or maple syrup

Salt and pepper, to taste

Handful of fresh herbs or microgreens (for garnish)

Optional: shaved parmesan or firm cheese

Directions

Thinly slice the red and green cabbage and add to a large bowl.

Shave the fennel bulb as thin as possible and add it to the bowl along with most of the sliced radishes.

In a small jar or bowl, combine olive oil, lemon zest, lemon juice, Dijon mustard, honey, salt, and pepper.

Whisk or shake until the dressing is well combined.

Pour the dressing over the slaw and toss until everything is evenly coated.

Let the slaw sit for 5–10 minutes to soften slightly and allow the flavours to come together.

Transfer to a serving plate and top with remaining radish slices, fresh herbs or microgreens, and fennel fronds.

Finish with optional shaved cheese and an extra drizzle of olive oil if desired, and serve with crusty bread.


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