Spring Veg Slaw

Methods All the veggies in this dish are very hearty, so this recipe keeps for a couple days in the fridge, even once dressed! I like to make sure there are a lot of colors and use tri colored radishes and carrots. Feel free to adjust the amount of each veggie to your preference.

Additions Throw in celery, jicama, fennel or some other hearty veggies. If you like a little sweetness, Mike's Hot Honey, or agave would be a lovely addition too.

Variations If you're traveling to a picnic or if this will be sitting in the heat, or you're just looking for a dairy free option, you can substitute tahini in place of mayo for a different take.


  • 1/2 green cabbage; shredded

  • 6-8 radishes, cut into matchsticks

  • 8 oz snap peas cut at an angle

  • 3 carrots, sliced lengthwise into sticks or shredded

  • 6 scallions, sliced (use the whole scallion except for the bottom 2 inches)

  • 1 cup of mayo (or sub tahini)

  • 2T of dijon mustard or coarse ground mustard

  • 2T of apple cider vinegar or more to taste

  • Salt and freshly ground pepper - to taste

  • Chopped parsley to taste


  1. With a chef's knife, cut cabbage in half lengthwise all the way through. Remove the triangular core by cutting into the core at an angle where the stem meets the leaves of the cabbage. Place the half, cut side down, on the cutting board. Finely shred the cabbage with your knife or mandolin and place it into a very large bowl.

  2. Finely slice the carrots and radishes into matchsticks.

  3. Thinly slice scallions.

  4. Slice snap peas at an angle in just under bite sized pieces. Not everything needs to be shredded in this dish.

  5. Toss vegetables together with parsley.

  6. In a separate bowl, stir in mayonnaise, vinegar, mustard, salt and pepper. Taste for acidity and seasoning and adjust to your taste.


Pour 2/3 of the dressing over the veg and massage the dressing throughout with your (clean) hands. Add more dressing if dry. You can eat it right away or let the flavors mingle and the veg soften slightly in the fridge before serving. eatUP!



#eatUP #elevateyourplate #summersalad #eattherainbow #radishslaw #studiomefitnessnutrition

BONUS: If you're looking for a quick recipe for your radish greens, head over here: https://www.eatup.blog/post/radish-greens-pesto

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