Colorful Crunchy Sweet Slaw

Colorful Crunchy Sweet Slaw

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YIELD
23 servings, for foodservice

What You Need

  • 8 stalks Dandy® celery, sliced on the bias
  • 2 4oz packages Dandy® Radish Mini Sticks®
  • 4 ears Dandy® Super Sweet Corn
  • 4 Carrots, peeled and shredded
  • 1 cup green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1/4 cup + 2 Tbsp Meyer lemon juice
  • 1 cup Greek yogurt, plain
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/4 cup green onions, chopped
  • 1 Tbsp + 1 tsp dill, chopped

Tip: this recipe makes 23 servings - perfect for your next backyard BBQ! You can also scale down the recipe for weeknight meals.

Make It

  1. Strip corn from cob
  2. In a medium bowl, combine the celery, radishes, and corn. Using your food processor, shred the carrots and cabbage. Combine with the celery, radishes, and corn.
  3. In another bowl, whisk together lemon juice, Greek yogurt, olive oil, honey, green onions, and dill.
  4. Pour mixture over shredded vegetables and toss to mix. Serve immediately.

Recipe by Chef Todd Fisher

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