If planted properly, radishes are a great early-season crop! Having started ours inside, we’ve already harvested a fair amount of bright-red, zesty radishes. These root crops find a very nice counterpart with the fresh flavors of cilantro and lime in this well balanced slaw.


For the Slaw
  • ½ small head green cabbage
  • ½ small head savoy cabbage
  • 1 bunch red radishes
  • 2 poblano chilies
For the Vinaigrette
  • 3 tablespoons fresh lime juice, more to taste
  • ½ cup minced fresh cilantro
  • ¼ teaspoon kosher salt
  • Freshly ground pepper to taste 
  • Pinch cayenne pepper
  • ¼ teaspoon sugar
  • 3 ½ tablespoons vegetable oil


  1. Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
  2. Use a cheese grater to grate/shred radishes. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
  3. Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
  4. Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.