Hurry-Up Spring Coleslaw

Haha you read that right!  Being a South-Texas native who recently moved to Pittsburgh, Pennsylvania — I can tell you — I want Winter to stop!  This every other day wintery mix or snow is a real pain in the butt.  For now I am going to enjoy this tasty slaw and cross my fingers that Spring is well on its way.

This coleslaw is a bit different than your typical recipe.  I decided to throw in some radishes for color (and more Spring flare), along with some jalapeno.  My fiancé, Jason, seems to want jalapenos at every meal so there ya go.  I told you we are from Texas!

Just a tip — as with any coleslaw — this really tastes better once it has been sitting with the dressing for a while.  My advice is to make it ahead of time and keep it covered up in the refrigerator.  When you allow it to sit before eating — not only does it taste better, but it’s a little easier on the jaw when you’re chewing!  If you have a small bird jaw like me — you understand.

Ingredients for Slaw

  • 3 cups green cabbage, shredded
  • 1/2 cup carrots, grated
  • 1/4 cup red onion, thinly sliced
  • 5 radishes, julienned
  • 1 jalapeno pepper, seeded and julienned

Ingredients for Dressing

  • 1/2 cup mayonnaise (I like to make my own, but if store-purchased I use Sir Kensingtons)
  • 1 tsp. Dijon mustard
  • 1 tbsp. raw apple cider vinegar
  • 1 tsp. raw honey
  • 1/8 tsp. black pepper
  • pinch of salt


  1. Combine all the slaw ingredients in a large bowl.
  2. In a small bowl whisk the dressing ingredients together until they are well blended.
  3. Pour the dressing over the slaw ingredients and fold it in gently.
  4. Continue to fold the dressing in until everything is well coated.  Store covered in the refrigerator.



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