This cabbage and radish slaw is a wonderfully quick, freshly tasting and healthy side dish to go with your BBQ’s and salads! The low fat dressing is made lighter by using half yogurt combined with reduced fat mayonnaise and spiced up with just a little cider vinegar. At only 62 calories a serving, there’s no guilt with piling this high on your plate!
This cabbage and radish slaw came about on receiving an abundance of beautiful freshly grown garden radishes from my brother, Paul. The recipe itself isn’t exactly rocket science, but then sometimes simple is best.
I didn’t want an over-powering dressing to take away the magical crunchy texture and fresh taste of the radishes here, so I made, and used, as little dressing as possible. You might want to make more of the dressing depending on your taste buds, or the amount of cabbage and radish slaw you’re making! The recipe is pretty versatile.
As a fresh root vegetable, radishes are a great source of vitamin C, contain next to no cholesterol, are low in fat and contribute towards your daily dietary fibre requirement, as well as your 5 a day!
Not only that, they contain an anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has a proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells.
As I’ve said before – eat your veggies! 😀
- ¼ small white cabbage, finely sliced
- 8 small radishes, finely sliced
- ½ tsp. poppy seeds
- 1 tbsp. light mayonnaise
- 1 tbsp. no fat Greek yogurt
- 1 tsp. cider vinegar
- 1 tbsp. olive oil
- If you have a food processor with a thin cutting blade, you can slice the cabbage and radishes using that. I find this is the quickest easiest way.
- Place sliced cabbage, radishes and poppy seeds in a large bowl.
- Place dressing ingredients into a large jar put the lid on and shake well.
- Add the dressing to the contents of the bowl and mix together thoroughly.
- Remove the slaw to an airtight container with a lid and store in the fridge until required.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
This cabbage and radish slaw recipe wasn’t on the planner. In fact it never existed at all, it just came about. Spontaneity! Whoa, steady there Neil, you’re rocking the boat a bit! No, but seriously I’ve been taking a container of this to work every day this week and spooning the slaw into wholemeal pitta breads for my lunch – so tasty!
How is your weekend looking?
Lady Lynne and I are so excited to be heading off into the hills again with Catherine and Liam, who we recently walked Glen Doll, Jocks Road To Davys Bourach with. We plan to walk some more of the hills around that same area again, and we are staying at the Glen Clova bunkhouse on Friday and Saturday night.
Food wise, I’m looking forward to cooking and dishing up my chorizo and lentil stew for everyone in the bunk house kitchen on Friday night, washed down by a couple of glasses of red! Then eating in the hotel restaurant on Saturday night, after the day’s walking, and washing that down also with a couple of glasses of red. 😉
Well, here’s to a good weekend ahead. I’ll be looking to bring, hopefully some pics from our weekend. As usual with Scotland, that’s weather permitting!
Finally today as its Thursday let’s do our usual link up with Ms Spoons at Running with Spoons here to share with you what’s going on over there! Have a good one!