Radish and Corn Coleslaw

Peppery radish, crisp corn, creamy avocado, fresh green onions, sweet carrots, and crunchy cabbage all meet in the middle to create this most delicious Radish and Corn Coleslaw.  With its creamy, zesty, and tart dressing, this coleslaw will most definitely please the toughest critic!

Some coleslaw recipes are meant to be paired with certain mains.  For example, I think a creamy, mayonnaise-based coleslaw works best with fried chicken.  But, if I’m topping a hot dog with slaw, I prefer to use a vinegar-based version.  Radish and Corn Coleslaw bring together the best of both worlds!

This coleslaw is inexpensive and easy enough to be considered a very tasty summer side dish.  But, it is also hearty and filling enough to stand on its own and be called a salad rather than just a common side!  To be perfectly honest, with everything that’s going on in this recipe, I bet you I could eat a big bowl of it as a complete meal and be totally satisfied.

One of my favourite things about coleslaw is how forgiving it can be; you really can’t mess it up!  It is also easy to add things, omit things, or change things up to suit your personal tastes.  For example, this coleslaw has avocado, but not everyone likes that.  So, just leave it out.  This coleslaw has sugar, but not everyone likes that either, so perhaps you can just skip it or replace it with your favourite sweetener, like honey!  It’s all about what you like.

CORN IN COLESLAW?

I know I’m going to get a comment about this, so I’m going to address it here and now.  Most of us will associate coleslaw with summer, right?  Do you know what else is associated with summer?  Corn!  Coleslaw is most often made up of crispy vegetables, like cabbage and carrots.  Well, corn is crisp, so why not?  Finally, most coleslaw recipes have some element of sweetness to it, such as honey or sugar.  Corn is sweet!  Do you see where I’m going with this?

Long gone are the days when coleslaw needed to consist of just cabbage and carrots!  There are literally hundreds of coleslaw styles out there and I am certainly not opposed to trying them all!  To be honest, I love coleslaw so much and have tried so many types over the years.  But, I would never be able to choose a favourite, because as I previously said, it is hard to make a bad coleslaw.

I wish I could take full credit for this coleslaw, but I can’t.  I’m an avid Pinterest user and have seen this recipe floating around for a few years now.  Finally, I bit the bait and made it and it was phenomenal!  Thank you, Mahy, for sharing such a delicious recipe!  The original version of this coleslaw recipe can be found here at Two Purple Figs.  I opted to make mine a mayonnaise-based version rather than a vinegar-based version.

HERE IS WHAT YOU WILL NEED TO MAKE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Cabbage – I’m using green cabbage that I have shredded using my vegetable peeler.  You can use a food processor or even finely chop it with a knife.
• Carrots – These will add some sweetness to the coleslaw.
• Radishes – Some people taste pepper with biting into a radish, but I don’t get that at all.  I get a peppery flavour without the heat. 
• Corn – You can use well-drained canned corn here, or you can use fresh corn that has been cooked, cooled, and removed from the cob.  Frozen corn that has been cooked and cooled will also work!
• Green Onions – These add a delicate onion flavour without overpowering the salad.  They add freshness and colour too.
• Avocados – A nice colour, mild flavour, and creamy texture is what these impart.   
• Lime Juice – For optimum flavour, use freshly squeezed lime juice.  It will also keep your avocado from turning brown!
• Rice Vinegar – This is one of my favourite kinds of vinegar and I use it often.  You can substitute with champagne or apple cider vinegar, but nothing like malt or balsamic.
• Sugar – You might not like sugar in coleslaw, but the little bit used here will offset the strength of the vinegar.
• Mayonnaise – You can use full-fat or fat-free mayonnaise.
• Salt & Ground Black Pepper
• Parsley – Just a little bit for freshness, colour, and garnish.

CAN OTHER VEGETABLES BE ADDED?

Yes, you can certainly add more vegetables to your Radish and Corn Coleslaw!  I would consider adding some shredded red cabbage.  It would make a big splash and add lots of vibrant colours!  You could add in some diced cucumber or diced celery.  Also, you might want to consider using chopped bell peppers.  Try using red or green to add not only flavour but more colour since you already have yellow from the corn and orange from the carrots. Remember that for each thing you add, you will alter the taste and texture of the end result.

HOW TO MAKE RADISH AND CORN COLESLAW

Start with preparing the dressing for the coleslaw.  Measure the mayonnaise, lime juice, rice vinegar, sugar, salt, and ground black pepper into a small mixing bowl.  Whisk until well combined and the sugar has dissolved.  Set the dressing aside.

Next, prepare the vegetables.  Remove the outer leaves and any leaves that are discoloured or not fresh from the cabbage.  Discard those into your compost bin.  Use a vegetable peeler to shred the cabbage into long thin strands.  You can also use a food processor or a box grater to shred the cabbage.  Place the cabbage into a large mixing bowl.  Peel the carrots and shred or julienne those too.  Add those to the bowl with the cabbage.

Wash the radishes and trim off the ends.  Slice the radishes into thin circles and then slice the circles into thin strips.  Next, chop the green onions thinly and add both the radishes and the onions to the bowl with the cabbage and carrots.  No matter if you’re using canned corn, frozen corn or cooked fresh corn, be sure to drain it well.  If your corn is wet, it will dilute the dressing.  Add the corn to the bowl. 

Lastly, remove the skin from the avocados.  Remove the pit and discard.  Cut the avocados into small cubes.  Place them in a bowl.  Squeeze the lime juice over top and gently toss them to coat well.  Add the avocados and the excess lime juice to the bowl with the rest of the vegetables. 

Finally, whisk the dressing mixture again, ensuring that the sugar has dissolved and that nothing has settled to the bottom.  Pour this mixture over the vegetables and toss well with tongs until thoroughly mixed.  Transfer to a food-safe container with a tight-fitting lid and refrigerate for at least two hours.  Before serving, toss once more.

STORING COLESLAW

Coleslaw is a salad that stores quite well and can last for several days.  A vinegar-based coleslaw can last much longer than a mayonnaise-based, creamy coleslaw. This coleslaw will keep fresh for two to three days in your refrigerator, however, the avocados may brown a bit.  In my case, I soaked the diced avocado in the lime juice, but it did turn brown the second day.  Browned avocado is still edible, it’s just not as pretty and it most certainly does not look fresh.  If you plan on storing this coleslaw for a few days, you might consider adding the avocado just before serving.

CAN YOU MAKE THIS AHEAD OF TIME?

That’s the beauty of coleslaw, isn’t it!?  You can make it a day or two in advance without compromising the texture or the flavour.  Coleslaw just seems to get better and better over time.  Even though I am a huge advocate for making things ahead of time, I would not make this coleslaw more than 48 hours before I was planning to serve it.  Keep in mind that the longer it sits before you serve it, the less attractive the avocado will look!  Consider doing all of the prep, even making the dressing ahead of time, but not mixing the coleslaw until two hours before serving.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!