Total Time
Prep 15 mins
Cook 30 mins

Served any time of the year with fish, chicken or with hamburgers.

Ingredients Nutrition


  1. Add shredded cabbage, diced radishes and sliced green onions in a serving bowl.
  2. Add water and vinegar. Stir to mix. Set Aside.
  3. Mix Dressing in a small bowl.
  4. Drain vegetables in a colander and return to serving bowl.
  5. Sprinkle celery seed and lime juice over the vegetables.
  6. Add the dressing and gently toss to mix.
  7. Cover and refrigerate 30 minutes before serving.
  8. Note: Cold Water and White Vinegar will crisp the cabbage and radishes.
  9. The slaw does not get soggy.


Most Helpful

A nice take on slaw. I will definitely be making this again. I made the slaw early in the day and kept the dressing to add 30 minutes prior to serving. At first bite one diner thought the slaw needed sweetness. I actually liked the dressing better the next day. The tart dressing had mellowed & the salad was still fairly crisp. I appreciated learning the vinegar/ water bath method. The recipe does make an excess of dressing and omitted adding the almonds in the directions. Good luck in the contest!

Susie D March 02, 2013

A refreshing take on slaw! The lime juice and zest added a bright flavor. The almonds aren%u2019t included in the directions, so I accidentally left them out since I was prepping the rest of the meal during the 30 minute rest time for the slaw and got distracted. Fortunately, I had some leftover slaw so I tried it out with sliced almonds the next day. We really liked the addition a lot. And yes, the slaw stayed pretty crispy the next day too, so that was great. Thank you, and good luck!

Starrynews March 02, 2013

I really enjoyed the crispy greens, the vinegar/water soak is a great idea! I did find the dressing a little bland so I added some grated ginger, garlic and a drop of sesame oil, it was delicious and easly adaptable to personal preferences. Made and reviewed for for "Dining on a Dollar", March 2013.

gemini08 March 01, 2013

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