Apple-Radish Slaw

This slaw is all about crunch and brightness. Peppery radishes, sweet-tart apple, and crisp cabbage in a light lime dressing — no mayo in sight. It is the kind of fresh, zippy side that cuts right through rich or fatty mains like pork, tacos, or a burger, and it takes just 15 minutes.

The apple and lime keep it sweet and sharp, while the radish adds a gentle peppery bite. Slice everything thinly and dress it just before serving so it stays crisp.

For more fresh sides, try my creamy homemade coleslaw, or the tangy chaat-style chickpea salad.

Why this recipe works

A light, vinegar-and-lime dressing keeps this slaw crisp and bright, unlike heavy creamy versions. Thinly slicing the radish and apple gives delicate crunch, and tossing the apple in lime stops it browning. It is deliberately fresh and sharp to balance rich foods.

What you'll need

Crisp, fresh, and no-cook:

• Radishes: thinly sliced for a peppery crunch.
• Apple: a crisp, tart variety; toss in lime to stop browning.
• Dressing: lime, oil and a touch of honey — light and bright.

Smart swaps: add fennel, carrot or pear. Use lemon instead of lime. Add fresh mint or coriander. A handful of toasted seeds adds crunch. Serve with pork, fish tacos, or grilled meats.

Step by step

Step 1 — Slice thinly

Thinly slice the radishes and cabbage and julienne the apple. Delicate, even slices are what make this slaw so crisp and light.

Step 2 — Keep the apple bright

Toss the apple in a little lime juice straight away so it stays fresh and does not brown while you prep the rest.

Step 3 — Dress and serve

Whisk a light lime dressing, toss everything together, and finish with fresh mint. Dress it just before serving to keep it crisp.

Pro tips

• Slice thinly. Thin, even slices give the best delicate crunch.
• Lime the apple. This stops it browning and adds brightness.
• Dress just before serving. So the slaw stays crisp, not soggy.
• Use a crisp apple. Tart, firm varieties hold up best.
• Finish with herbs. Mint or coriander lifts the whole dish.

Storage & make-ahead

Best served fresh and crisp. If prepping ahead, keep the sliced vegetables (with the apple in lime) and the dressing separate, and combine just before serving. Once dressed, it softens within a few hours, so it is not one to make far in advance.

Variations & substitutions

• Fennel: add thinly sliced fennel for anise crunch.
• Pear: use pear instead of apple.
• Seedy: add toasted pumpkin or sunflower seeds.
• Herby: use coriander instead of mint.

Frequently asked questions

How do I stop the apple browning?

Toss it in lime or lemon juice as soon as it is cut, which also adds brightness to the slaw.

Can I make it ahead?

Keep the components separate and combine just before serving, as dressed slaw softens within a few hours.

What do I serve it with?

It is brilliant with rich or fatty mains like pork, fish tacos, burgers or grilled meats.

Do the radishes taste very peppery?

They add a gentle peppery bite that mellows in the dressing. Slice them thinly for a milder effect.

Final thoughts: this crisp, bright slaw is my favourite fresh counterpoint to anything rich, and it takes barely any time. Make it your own with different fruit and herbs and tell me your combo over on the contact page.

For tips on crisp, no-mayo slaws, Serious Eats is a helpful resource.