zesty radish coleslaw with cilantro and lime

This zesty radish coleslaw is made with crisp cabbage, fresh cilantro, and a creamy cilantro lime mayo dressing. A quick, refreshing side dish perfect for tacos, grilled meats, or easy weeknight dinners.

ZESTY RADISH SLAW

If you’re looking to shake up your usual coleslaw routine, this zesty radish coleslaw is it. Crisp shredded cabbage gets tossed with peppery radishes, fresh cilantro, and a creamy cilantro lime mayo dressing that’s equal parts tangy and refreshing. It’s the kind of side dish that feels a little elevated but still comes together fast, which is perfect for weeknight dinners, taco night, or anything hot off the grill.

Pile it onto flaky fish tacos for a bright, crunchy contrast, serve it alongside BBQ chicken drumsticks for a fresh, herby bite, or add it to salsa shredded chicken bowls for an easy, flavor-packed upgrade. Bonus: it holds up well in the fridge, making it a great make-ahead option for busy weeks or casual entertaining.

WHAT GOES INTO THIS radish COLESLAW

Like any good coleslaw, this radish slaw starts with a simple base of cabbage and carrots; everything else is just a bonus.

I just love adding a peppery pop of radish, but since we’ve got crisp cabbage and fresh cilantro, the radish isn’t too overpowering, and just adds a nice depth of flavor that ups your slaw game, you know?

I like to shred half a head of green cabbage for this slaw, but purple cabbage works just as well. You can also grab a bag of pre-shredded coleslaw mix to save time. That said, I usually go with a fresh head of cabbage since it keeps well in the fridge, and I can use the other half for another easy dinner (like my skillet chicken sausage and cabbage). Do what works best for you, and your time.

Thinly sliced radishes are what set this radish coleslaw apart, adding a subtle peppery bite that brightens the whole dish and gives it that fresh, zesty edge. And then it all gets tossed in a creamy cilantro-lime dressing – which makes this coleslaw the perfect side for so many dishes, esp fish tacos.

toss in a creamy cilantro lime dressing

I’ve seen similar slaw recipes that call for oil or simply fresh lime juice to bind it all together, and while those are tasty, I just love using a creamy coleslaw dressing for this one. It compliments the radishes so well. It’s got a Baja-style flavor that just makes everything so flavorful.

If you can’t find fresh lime, fresh lemon or apple cider vinegar will work. You want some sort of acid for not only flavor, but to help thin the mayo + other ingredients out. Plus this will also help to absorb the dressing into the cabbage slaw mix, so that the fresh veggies don’t wilt (become soggy) too soon.

To make this coleslaw dressing:

1. To a small bowl, whisk to combine: 1/2 cup mayonnaise, 1/4 cup finely chopped cilantro, 1 diced jalapeno (keep the seeds for heat, omit if you want less spice), juice of 1 lime, 3 minced garlic cloves, 1 tsp cumin spice, salt and pepper.

You can easily make the dressing in advance. If you want a little sweetness, you can add in a generous drizzle of honey – about a teaspoon or so.

How to Store Radish Slaw + How Long It Lasts

For the best texture, enjoy within the first day or two while the cabbage and radishes still have a nice crunch.

• Store any leftover radish coleslaw in an airtight container in the refrigerator. It will keep well for about 2 to 3 days.
• As it sits, the cabbage will soften slightly and release a bit of moisture, but the flavor stays fresh and zesty. Give it a quick toss before serving to redistribute the cilantro lime dressing. If you want to add an extra squeeze of fresh lime juice to tsjuz it up, that’s fine too.

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