Radish, Apple & Red Cabbage Coleslaw

Radish, Apple & Red Cabbage Coleslaw

The Radish Edition! Radishes are in season this month, and if you’ve only ever thought of them as a salad ingredient, it’s time to branch out!

(makes one medium bowl of coleslaw)


2 cups red cabbage

1 eating apple (pips, stalk and core removed)

1 cup of radishes (ends cut off)

¼ cup mayonnaise or vegan alternative

1 tablespoon greek yoghurt or vegan alternative

1 teaspoon white wine vinegar

1 teaspoon caster sugar

I took the lazy route and put the cabbage, apple and radishes into the blender, which worked! But feel free to grate all of the above and mix together. You could just blitz the radishes in the blender, as they would be a little bit fiddly to grate. 

Mix the mayo, vinegar and caster sugar together. 

Mix the dressing into the cabbage, apple & radish mix. 

You want to eat this as soon as possible, but at a stretch it can last 3 days in the fridge. 

If you’ve never cooked with radish before and always had them raw, then here’s your chance to try something new! This following recipe serves 2 (double the ingredients to serve 4 etc)

Radish, Bacon & Spinach Pasta


150g dry pasta

½ cup radishes, topped, tailed and sliced.

2 handfuls spinach

1 tablespoon olive oil & 1 tablespoon balsamic vinegar mixed together

4 slices bacon

Top with cheese of choice.

Cook the pasta as per instructions. I use gluten free pasta, so cooking time will vary according to the pasta you use.

Meanwhile chop the bacon up into bite sized pieces and place in a frying pan. If the bacon is very lean you can add a drizzle of olive oil, if it’s more fatty no extra oil is needed.

After a couple of mins when the bacon is starting to release the fat, add the sliced radishes. Cook for around 5 mins until the bacon is starting to brown and the radishes are soft and cooked. 

A minute before the end of cooking time stir in the spinach and give it a good stir until it wilts.

Drain the pasta when it’s cooked. Stir in one tablespoon olive oil and one tablespoon balsamic vinegar.  Divide between 2 serving dishes.

Divide the bacon, radish & spinach mix between the 2 plates. 

Top with cheese of choice. Parmesan obviously works well with pasta, I used sheep’s ricotta here. 

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