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Fennel & Radish Coleslaw Recipe

Fennel & Radish Coleslaw Recipe

A backyard barbecue doesn’t feel complete without a batch of fresh, colorful coleslaw. Known best as a cold salad made with cabbage and carrots, it’s delicious as both a side or atop a burger.

Expand your horizons from only mayo-based sauces to tangy vinegars and even yogurt! Adding veggies like radishes, bell peppers, and arugula will bring a bright bite to your creations. 


  • 2 fennel bulbs, trimmed and sliced

  • 4 radishes sliced

  • 1 small red onion diced

  • 2 spring onions diced

  • 2 carrots grated or thinly sliced

  • 1/4 green cabbage shredded

  • 1/4 red cabbage shredded


  • 1 garlic clove, crushed

  • 8oz low-fat plain yogurt

  • 1 teaspoon Dijon mustard

  • Juice of half a lemon


  • 3 tablespoons toasted pecans

  • 2 tablespoons sunflower seeds

  • 3 tablespoons mint chopped


  1. Mix fennel, radish, onions, carrots and cabbage in a large bowl.
  2. Whisk the garlic, yogurt, lemon juice, and mustard. Pour dressing over salad, and mix.
  3. Garnish with nuts, seeds, and mint. Optional, top off with fresh-ground black pepper.
BBQ Condiments Dairy Recipes Sides Vegetable Vegetarian Yogurt