Colleslaw with radishes

4 servings

15 minutes

Coleslaw with radish is a vibrant interpretation of the classic American cabbage salad, enriched with the spiciness of radish and delicate notes of sesame oil. This salad originated as a light side dish for fried foods but has become a full-fledged element of modern cuisine due to its freshness and balance of flavors. Crunchy cabbage, sweet carrots, and the sharpness of radish create a harmonious combination complemented by a creamy dressing with honey and rice vinegar. Sesame seeds add a subtle nutty touch, enriching the texture. This dish is perfect for summer picnics, barbecues, and cozy home dinners, refreshing and enhancing the flavors of main courses. After several hours of chilling, the salad becomes even more flavorful, allowing the ingredients to fully unfold.

Energy value per serving

• Calories: 289.5
• Proteins: 4.9g
• Fats: 22.1g
• Carbohydrates: 18.3g

Ingredients

• Cabbage: 600 g
• Radish: 1 pc
• Carrot: 2 pc
• Sesame seeds: 1 tbsp
• Mayonnaise: 90 g
• Rice vinegar: 2 tbsp
• Sesame oil: 1 tbsp
• Honey: 2 tbsp
• Salt: to taste

Cooking steps

1. Chop the cabbage finely.

   Required ingredients:

   • Cabbage: 600 g

2. Grate carrots and radishes for Korean salad. Mix with cabbage, adding sesame and salt.

   Required ingredients:

   • Carrot: 2 pieces
   • Radish: 1 piece
   • Sesame seeds: 1 tablespoon
   • Salt:  to taste

3. Mix mayonnaise, vinegar, sesame oil, and honey in a small bowl. Add salt.

   Required ingredients:

   • Mayonnaise: 90 g
   • Rice vinegar: 2 tablespoons
   • Sesame oil: 1 tablespoon
   • Honey: 2 tablespoons
   • Salt:  to taste

4. Add dressing to the salad, mix well, and place in a cold place for 4 hours.