Microgreen Radish Mexican Coleslaw

This Mexican Coleslaw is crisp and refreshing. The slightly sweet, citrus, vinegar & spice is an excellent contrast and compliment to rich Tex-Mex dishes including tacos, enchiladas, nachos and more. Radish Microgreens are the star adding vibrant color and a delightful spicy crunch!

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This Mexican Coleslaw is crisp and refreshing. The bright, slightly sweet, citrus flavor melds with the tang of vinegar. It is an excellent contrast AND compliment to rich Tex-Mex dishes. Enjoy with tacos, enchiladas, nachos and more. Radish Microgreens are the star adding vibrant color, extra nutrients and a delightful spicy crunch!

This Mexican Coleslaw is crisp and refreshing. The slightly sweet, citrus, vinegar & spice is an excellent contrast and compliment to rich Tex-Mex dishes including tacos, enchiladas, nachos and more. Radish Microgreens are the star adding vibrant color and a delightful spicy crunch!

This post may contain Amazon Affiliate Links, which means I make a small commission at no extra cost to you. See my full disclosure at homemakingwithoutfear.com. Furthermore as an Amazon Associate, I may earn from qualifying purchases.

Tacos are a favorite food in our house. They show up on the dinner table at least once a week.

Taco Tuesday anyone?!

Fast & Simple Instant Pot Pork Carnitas Tacos

I started making a coleslaw in place of lettuce for our tacos a few years back after being introduced to a super flavorful citrus slaw at a family gathering.

If you have never tried coleslaw on a rich flavorful taco you are missing out.

My hands down FAVORITE way to eat this coleslaw is with my Fast & Simple Instant Pot Pork Carnitas. The fatty richness of the flavorful pork is cut with the sharp, bright citrus & vinegar of the slaw.

It’s outstanding!

The cabbage adds way more flavor and CRUNCH to your taco bite. This coleslaw is also yummy as a simple side to black beans and coconut lime rice – really any Tex-Mex dish. I find that lettuce just gets wilted and doesn’t have enough structure to hold up to hearty Mexican dishes. The addition of radish microgreens adds even more crunch and flavor! BONUS, they are packed with nutrients & beautiful too!

What are microgreens?

Microgreens in general are seedlings of regular vegetables, herbs and even some flower varieties. The seeds are planted fairly thick in trays, usually grown indoors and harvested within just a week or two.

Microgreens are similar to sprouts in nutrition BUT they are grown in open air and harvested from the root. Microgreens are basically the stage between a sprout and a baby green. The embryonic (cotyledon) leaves have emerged but in most cases the true leaves haven’t. This means the microgreen is flavorul, tender and juicy rather than bland & fibrous.

Like sprouts, microgreens are PACKED with concentrated vitamins, minerals and nutrients. All of these goodies are condensed in the small seedling because they haven’t been diluted by growing into the mature version of the plant!

Why RADISH Microgreens and where can I find them?

I began adding radish microgreens (aka Micro Radish) to this coleslaw dish last summer and now I NEVER make it without. I always have microgreen radish growing in my kitchen.

I know growing Microgreens in your own kitchen may not be ideal for everyone. Look for Microgreens at your local health food stores & farmer’s markets. There is even an online microgreen directory to find a grower near you. Or you can search for them online at places like LocalHarvest.org or FindLocalFood.com.

Growing microgreens began as a fun hobby for me and now it has turned into my small business that I really enjoy. I put microgreens in and on everything these days. They are nutritious, always in season and aren’t they just stunningly beautiful too?

The radish microgreen is bold and powerful source of vitamins and nutrients.

Colorful Radish Microgreens
Colorful Radish Microgreens

Radish Microgreens provide in abundance – proteins, essential amino acids, vitamins, polyunsaturated fats, fiber, minerals, and antioxidants.

They, like many other fresh green vegetables are a great source of antioxidants. Antioxidants are molecules that can reduce or prevent cellular damage caused by molecules known as free radicals.

So. . . radish microgreens are easy to grow, tasty AND powerful! A true superfood and if you haven’t tried them you are missing out.

What do radish microgreens taste like?

Radish Microgreens taste peppery like a mature radish but more mild than a hot pepper. The green part of a mature radish tends to be fibrous and fuzzy but the radish microgreen is smooth, tender and juicy.

Radish microgreens are in my opinion, the EASIEST microgreen to learn to grow. They germinate super fast and are ready to harvest only 7 days after planting. You don’t have to plant a huge tray – you can literally plant a small little container in a sunny windowsill.

If you cannot find or grow your own radish microgreens, thinly sliced radish would work as a substitute in this recipe.

Microgreens may be hard to find in your area but growing your own is quite simple. Learn how by checking out this post below.

To learn even more about growing all types of microgreens and to shop Microgreen supplies for the home grower click here:

This button is a Home Microgreens affiliate link, which means I may make a small commission at no extra cost to you. See my full disclosure at homemakingwithoutfear.com. Furthermore as Home Microgreen’s Affiliate I may earn from qualifying purchases. I know you will love their products. We thank you for your support.

What you need to make Microgreen Radish Mexican Coleslaw

Microgreen Radish Mexican Coleslaw Ingredients on wooden cutting board
  • 1 diced medium jalapeno
  • 2 Tablespoons rice wine vinegar (or Apple Cider) 
  • Juice and zest of 1/2 lime
  • 1 Tablespoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon cumin
  • 1 bunch fresh chopped cilantro (about 2 Tablespoons chopped)
  • 1/2 large or 1 small head of cabbage (shredded)
  • 1 loose cup of radish microgreens

How to make Microgreen Radish Mexican Coleslaw

Microgreen Radish Mexican Slaw Dressing

Mix diced jalapeño, vinegar, lime zest & juice, honey, salt and cumin in a medium sized bowl.

Next, add cilantro & shredded cabbage. Stir and toss well to coat cabbage.

Adding microgreen radish to Mexican coleslaw

Now, cover and refrigerate coleslaw for at least 5 minutes to let flavors develop.

When ready to serve, stir in 1 oz of Radish Microgreens – about 1 loose cup. (I used a mix of China Rose & Daikon radish microgreens)

How to store Radish Microgreen Mexican Coleslaw

Waiting to add the radish microgreens until right before servings ensures they will stay crisp with the most nutrients.

Microgreens do tend to begin to loose nutrient content after they are harvested. I always recommend harvesting only what you need at the time and letting the rest continue to grow. If you do harvest more than you need, store the rest in an airtight glass container or mason jar.

This coleslaw is best consumed the day you make it. However it will stay tasty if you package in airtight glass container and keep refrigerated for up to 48 hours. The vinegar in coleslaw will soften the vegetables slightly but all the flavor remains!

Thank you for joining me today! I hope you make and enjoy this simple, delicious & healthy microgreen recipe. Share a photo of this recipe on Instagram and be sure to tag @homemakingwithoutfear. I have lots more microgreen recipes coming out soon.

Have you ever tasted OR grown your own Microgreens? What are your favorite varieties? (comment below)

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Microgreen Radish Mexican Coleslaw
Microgreen Radish Mexican Coleslaw in white bowl with corn tortilla chips

Microgreen Radish Mexican Coleslaw

Yield: 5 servings

This Mexican Coleslaw is crisp and refreshing. The slightly sweet, citrus, vinegar & spice is an excellent contrast and compliment to rich Tex-Mex dishes including tacos, enchiladas and nachos and more. Radish Microgreens really up the visual & flavor appeal in this colorful dish.

Ingredients

  • 1 diced medium jalapeno
  • 2 Tablespoons rice wine vinegar (or Apple Cider)
  • 1 Tablespoon honey
  • 1/2 teaspoon salt
  • Juice and zest of 1/2 lime
  • 1/8 teaspoon cumin
  • 1 bunch fresh chopped cilantro (about 1 Tablespoon chopped)
  • 1/2 large or 1 small head of cabbage (shredded)
  • 1 loose cup of radish microgreens

Instructions

    1. Mix diced jalapeno, vinegar, honey, salt, lime juice and lime zest, and cumin (the dressing for the cabbage) together in medium sized bowl.
    2. Add cilantro and shredded cabbage, mix well to coat all of the shredded cabbage.
    3. Cover with plastic wrap and refrigerate to let flavors develop and soak into cabbage.
    4. Right before serving, stir in 1 oz radish microgreens (about 1 loose cup) - don't add microgreen radish too soon as they will get softer and less nutrients the longer it sits in the vinegar dressing.
    5. Stir well and enjoy as a side or crunchy topping to tacos, enchiladas, beans, nachos and more.

Notes

If you cannot find microgreen radish to purchase or cannot grow your own, thinly sliced radish would work as a substitute.

May substitute regular sugar for honey and apple cider vinegar for rice wine vinegar.

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