Radish and Corn Coleslaw

Course: Salad, Side Dish

Cuisine: North American

Prep Time: 30

Cool Time: 2

Total Time: 2 30

Servings: servings

Calories: 112kcal

Author: Lord Byron's Kitchen

Peppery radish, crisp corn, creamy avocado, fresh green onions, sweet carrots, and crunchy cabbage all meet in the middle to create this most delicious Radish and Corn Coleslaw. With its creamy, zesty, and tart dressing, this coleslaw will most definitely please the toughest critic!

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Ingredients

10 cups shredded green cabbage
1 cup shredded carrots
1 cup julienned radishes
2 cups canned corn, well drained
1/4 cup sliced green onions
2 whole avocados, peeled and diced
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup mayonnaise

Instructions

Start with preparing the dressing for the coleslaw. Measure the mayonnaise, lime juice, rice vinegar, sugar, salt, and ground black pepper into a small mixing bowl. Whisk until well combined and the sugar has dissolved. Set the dressing aside.
Next, prepare the vegetables. Remove the outer leaves and any leaves that are discoloured or not fresh from the cabbage. Discard those into your compost bin. Use a vegetable peeler to shred the cabbage into long thin strands. You can also use a food processor or a box grater to shred the cabbage. Place the cabbage into a large mixing bowl.
Peel the carrots and shred or julienne those too. Add those to the bowl with the cabbage.
Wash the radishes and trim off the ends. Slice the radishes into thin circles and then slice the circles into thin strips.
Next, chop the green onions thinly and add both the radishes and the onions to the bowl with the cabbage and carrots.
No matter if you’re using canned corn, frozen corn or cooked fresh corn, be sure to drain it well. If the corn is wet, it will dilute the dressing. Add the corn to the bowl.
Lastly, remove the skin from the avocados. Remove the pit and discard. Cut the avocados into small cubes. Place them in a bowl. Squeeze the lime juice over top and gently toss them to coat well. Add the avocados and the excess lime juice to the bowl with the rest of the vegetables.
Finally, whisk the dressing mixture again, ensuring that the sugar has dissolved and that nothing has settled to the bottom.
Pour this mixture over the vegetables and toss well with tongs until thoroughly mixed.
Transfer to a food safe container with a tight-fitting lid and refrigerate for at least two hours. Before serving, toss once more.

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