Spring Radish Slaw with Sprouts and Cabbage
A fun addition to your plate, whether to garnish a pork loin, next to your grilled salmon, or atop a bed of greens for a twist on your typical garden salad!
Taste the seasons! As those spring shoots are starting to come up, my taste buds in the kitchen are also starting to wake up from a loooooong winter! This is the time of year when we can trade in the oven roasted winter vegetables and start to enjoy a more tender, fresh bite. As the fresh radish come into season, they balance out the cabbage, already in full harvest, to bring a bold flavor to its fairly neutral companion. While sprouts can be harvested throughout the year, I love the awakening feeling these bring to embrace the new shoots coming in the spring, symbolic to the change of seasons and garden produce ahead!
All about those textures. This salad, while quite simple to put together, has a lot of textures that make it a fun addition to your plate! Mixing the cabbage in your dressing first gives it just a bit of a head start to relax its structure but still hold a firm base for the entire slaw. Cucumbers and radishes are the needed crisp backbone to give the star of the show, the sprouts, the framework needed. But really, the frosting on the cake, in my opinion, might be those pepitas shining through! If pepitas are not in your pantry, swap for a slivered almond or sunflower seed. No matter what type of seed you use, you will love the crunch it brings!
Are you still swimming in cabbage from your early harvest? Check out some other ways to use those beautiful veggies:
Chicken ‘Noodle’ Soup with Cabbage
Roasted Salmon Sushi Bowl with Cauliflower Rice and Spicy Mayo (cabbage is a great substitute for lettuce in any Asian type salad!)
Unwrapped Sausage and Cabbage Eggroll
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Enjoy!
Spring Radish Slaw with Sprouts and Cabbage
Equipment
- Mixing bowl
- Whisk
- Kitchen knife
Ingredients
- 1 tbsp Mayo Could sub yogurt if not keto
- 1 tbsp Sour Cream
- 1 tsp Apple Cider Vinegar
- 1/2 large Cucumber
- 4-6 medium Radishes
- 3/4 cup Sprouts I used alfalfa, but be creative with what's available-radish, broccoli, etc are all great and the variety of colors is beautiful!
- 1 1/2 cup Shredded Cabbage
- 1/4 cup Pepitas Can use sunflower seeds or slivered almonds
- Salt and Pepper to taste
Instructions
- In mixing bowl, combine mayo, sour cream, apple cider vinegar, salt and pepper and whisk well.
- Add shredded cabbage and toss.
- Clean and cut radishes into matchsticks and add to bowl, along with halved cucumber slices. Combine to coat all vegetables.
- Carefully fold in the sprouts and half of the pepitas and give a delicate toss. Adjust salt and pepper to taste.
- Serve and garnish with remaining pepitas. Enjoy!
