Baja Lime Radish Coleslaw Recipe

Elevate your plate with this bright, light and limey dish, finished in 10-minutes for easy summer entertaining.

Dragging your fork through a little take-out cup of coleslaw is as sad as eating out of Styrofoam. Instead of viewing coleslaw as the obligatory side dish of summer, lacking in good taste and creativity, think again. My Baja Lime Radish Coleslaw is much, much more than the classic cabbage salad of your past avoidances. It’s a vibrant, vitamin-packed and a virtual flavor holiday for your taste buds that you’ll want to enjoy time and time again!

Purple cabbage and green Napa cabbage are shredded up as the base for this quick salad inspired by the Pacific coastal areas of Mexico. Sliced radishes add another pop of color and satisfying crunch. If you have jicama or carrots on hand, julienne them up and toss in the mix too! Coleslaw salads have very relaxed rules, no worries!

To add a slightly sweet, slightly spicy and most definitely tangy edge to this summery side dish, whip up a quick dressing using Coleslaw dressing from Litehouse Foods, fresh lime juice and zest, and Tajin seasoning. Tajin is a popular Mexican seasoning made from ground dried chile peppers, lime and salt that you can typically find in the produce department.

You may substitute bagged coleslaw for this recipe in a pinch, but it is fresher and nearly as fast to shred up your own cabbage (and less expensive, too). Baja Lime Radish Coleslaw is a bright, bold and beautiful salad served on its own and is also delicious with grilled shrimp skewers, barbecued meats and even on a pulled pork sandwich or fish taco.