Total Time
Prep 30 mins
Cook 0 mins

Want something a little different? Try this one.. it has a bit of heat from the shredded radishes. This is a favorite for a picnic, potluck or a Baked Bean Saturday night supper. From my friend, Carol.

Ingredients Nutrition


  1. Shred cabbage, sprinkle with sugar and salt.
  2. Let set for two hours or longer.
  3. Turn mixture over a couple of time while cabbage is leaching its juices.
  4. Drain liquid from bowl.
  5. Add rest of the ingredients, toss and serve.
  6. May be chilled and served the next day.


Most Helpful

Thank you food processor. Shredding the cabbage really think is what seem to make it tender. I loved how colorful this was and how the carrots and radishes added sweet and hot dimensions to the salad. Served with "the best oven ribs" (here) for our Superbowl party. I think I might try this same salad with less mayo and just uping the sugar and the vinegar.

Gay Gilmore January 27, 2003

Lovely refreshing taste with a bit of a bite from the radishes. Cut the recipe back to serve 4 with no trouble. I made it in the morning and it was pefrect with dinner Thanks Barbara

Bergy July 02, 2002

This is the best thing I've found to make with all those radishes in my garden! It's a great change from regular coleslaw.

Chris' cuisine July 06, 2006

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